Spaghetti with Tomato Sauce
EQUIPMENT
- 2 large pots
- 1 large bowl
- 1 blender
INGREDIENTS
- kosher salt
- 2 lbs tomatoes (fresh, stems removed)
- olive oil
- 2 large carrots (peeled and diced)
- 1 white onion (medium size, diced)
- 2 cloves garlic (peeled and grated)
- 2 tbsp tomato paste
- ½ cup vegetable stock (or water)
- 1 oz basil (fresh, for garnish)
- freshly ground pepper
- 1 lb spaghetti (or linguine)
- parmesan cheese (freshly grated)
INSTRUCTIONS
Prepare Tomatoes
- Bring a large pot of water to a boil and season it with salt.
- Score the bottom of each tomato with an "x" and boil until the skins start to peel back (about 30 seconds to 1 minute).
- Transfer the tomatoes to an ice water bath. Once cooled, peel the skins, remove the seeds, and roughly chop the tomatoes.
Sauté Vegetables
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced carrots and onions with a pinch of salt. Sauté until they begin to caramelize (about 5 minutes).
- Add garlic and tomato paste, cooking until the paste turns burnt orange (about 2 minutes).
Simmer Sauce
- Add vegetable stock or water to the pot and bring to a boil.
- Stir in the fresh basil and season with freshly ground black pepper.
- Transfer the mixture to a blender and puree until smooth.
Finish the Sauce
- Return the sauce to the pot over medium heat and add 2 more tablespoons of olive oil.
- Bring the sauce to a gentle simmer, allowing it to thicken slightly.
Cook Pasta
- In the reserved pot of boiling water, cook the pasta until al dente (about 8-10 minutes).
- Transfer the pasta directly into the simmering sauce and toss to combine. Adjust seasoning with salt and pepper.
Serve
- Serve the pasta topped with freshly grated parmesan, whole basil leaves, and a drizzle of olive oil
NOTES
Tomato Variety:
- Use ripe summer tomatoes like Roma or San Marzano for the best flavor. If fresh tomatoes aren’t in season, high-quality canned tomatoes are a good substitute.
- If you prefer a thicker sauce, let it simmer for a few more minutes after blending. You could also use a food mill in place of blender for a coarser texture.
- You can reserve a small amount of pasta water to add to the sauce if it becomes too thick.
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