- 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
- 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
How to Make It
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.
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).
While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.
Transfer pasta to 6 bowls. Garnish with basil and cheese, if desired.