Simple Tomato Sauce With Pasta

 Recipe

Yield:

Makes 6 servings (serving size: 1 bowl pasta with sauce)

Recipe Time

Prep: 20 Minutes
Cook: 1 Hours

Nutritional Information

Calories 370
Fat 6.6 g
Satfat 1 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 13 g
Carbohydrate 65 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 109 mg
Calcium 36 mg

Ingredients

2 1/2 pounds tomatoes (about 8 medium) or 1 (28-ounce) can whole tomatoes in juice
2 tablespoons olive oil
3 garlic cloves, smashed
1/2 teaspoon crushed red pepper
8 fresh basil leaves, plus more for garnish
3/4 teaspoon sugar
1/4 teaspoon salt
Fresh grated Parmigiano-Reggiano cheese (optional)
1 1-pound package uncooked spaghetti

Preparation

1. If using fresh tomatoes, bring a large pot of water to a boil. With a sharp knife, make an X in the bottom of each tomato. Carefully drop into water and boil 1 minute. Remove with a slotted spoon and when cool enough to handle, peel off skin and remove core. Quarter each tomato, transfer to a large bowl, and using an immersion blender, blend tomatoes into a chunky purée. If using canned, empty tomatoes into a large bowl and briefly pulse.

2. Add oil, garlic, and crushed red pepper together in a 3-quart heavy pot. Cook over medium-low heat, stirring frequently, until garlic is pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned and 50 minutes to 1 hour for fresh).

3. While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.

4. Transfer pasta to 6 bowls. Garnish with basil and cheese, if desired.

Note:

Melissa Roberts,

September 2011
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