Easy Spaghetti with Tomato Sauce
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
586 kcal
-
Course
Main Course
Easy Spaghetti with Tomato Sauce
Description
Easy Spaghetti with Tomato Sauce is prepared by sautéing onion and garlic in olive oil until soft, then adding crushed tomatoes and pasta water to thin the sauce. It simmers 25-30 minutes so flavors concentrate and thicken. Red pepper flakes and sugar help balance heat and acidity. Before serving, fresh basil and butter or olive oil are stirred in for richness. The pasta is cooked al dente and combined directly into the sauce for even coating.
The accompanying garlic cheese bread is made by blending butter, olive oil, garlic, parsley, and oregano, then spreading it over sliced French bread. This is an optional addition that complements the tangy pasta with buttery, garlicky crunch.
This dish suits a homestyle Italian supper or casual family dinner. Leftovers of spaghetti sauce store in the refrigerator or freezer and reheat well. Garlic cheese bread is best fresh but can be wrapped and warmed in the oven later.
Make-ahead tips include preparing the sauce up to four days early and reheating separately from the pasta, as well as freezing the combined dish for up to three months while holding off adding Parmesan cheese before freezing to maintain texture.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons butter
- 1 medium onion finely chopped, optional
- 5 cloves garlic , slivered or minced
- one ounce crushed tomatoes crushed by hand, can, or plum tomatoes
- 1 teaspoon red pepper flakes (omit if you have small children)
- 2 to 3 teaspoons kosher salt , adjust to taste
- 1 teaspoon granulated sugar
- ½ cup basil leaves or chopped fresh Italian parsley, torn or chopped
- 1 tablespoon lemon juice optional, fresh, or olive brine
Serving:
- 1 pound linguine or spaghetti
- ½ cup Parmesan Cheese plus for serving, grated
- basil chopped, for garnish
- Italian parsley chopped, for garnish
For the Garlic Cheese Bread:
- 2 teaspoons granulated garlic peeled, or fresh garlic clove
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- 1 French bread ½ inches sliced or split the bread half lengthwise, loaf, or large country rustic baguette
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- 3 tablespoons Parmesan Cheese optional, grated
- mozzarella cheese shredded, as needed (optional, or Mexican Blend
Instructions
For the Spaghetti with Tomato Sauce
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until soft and translucent, about 5-10 minutes.
- Stir in the crushed tomatoes, then rinse the can with 1 cup of pasta water and add it to the skillet. Season with kosher salt, sugar, and red pepper flakes. Let the sauce simmer for 25-30 minutes to thicken and develop flavor. Stir in lemon juice.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti in the boiling water until al dente. Using tongs, transfer the pasta directly into the sauce. Add fresh basil and butter (or a drizzle of olive oil) and toss until the butter melts. If the pasta seems dry, stir in ½ cup (or more) of pasta water. Remove from heat and serve immediately.
For the Garlic Cheese Bread
- In a microwave-safe dish or small saucepan, combine butter, oil, parsley, and garlic. Heat in the microwave for 1 minute or on the stovetop over low heat until the butter melts.
- For sliced bread, arrange the slices on a baking sheet. Brush generously with the garlic butter mixture and sprinkle with cheese, if desired. Toast under the broiler until golden brown, or bake at 375°F for about 10 minutes, until lightly golden. If using mozzarella, broil for 30 seconds until bubbly and golden.
- For split bread, preheat the oven to 400°F. Place the bread on a baking sheet, brush with the garlic butter mixture, and sprinkle with cheese, if desired. Bake for 8-15 minutes, until golden and toasted. If using mozzarella, broil for 30 seconds until bubbly and golden. Cut into pieces and serve.
Notes
- Store leftover spaghetti with tomato sauce refrigerated for up to 2 days; reheat in microwave or stovetop with added pasta water as needed.
- Garlic cheese bread keeps at room temperature for two days wrapped tightly; reheat wrapped in foil at 350°F for 10-12 minutes.
- Prepare tomato sauce up to 4 days ahead; combine with pasta just before serving or refrigerate separately.
- Freeze spaghetti with sauce in a freezer-safe container for up to 2-3 months; thaw overnight in refrigerator and reheat gently, adding water or sauce to loosen.
- Do not freeze Parmesan cheese with the pasta to avoid rubbery texture; add grated cheese after reheating.
User Reviews
Overall Rating
5
You'll Also Love
