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–+ servings
spaghetti with tomato sauce

Spaghetti with Tomato Sauce

4.50 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Italian
Servings 6 people
Calories 333 kcal

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.
Thicker Sauce:
  • 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.
Pasta Water:
  • You can reserve a small amount of pasta water to add to the sauce if it becomes too thick.

Nutrition

Calories: 333kcalCarbohydrates: 68gProtein: 12gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 150mgPotassium: 703mgFiber: 6gSugar: 9gVitamin A: 5642IUVitamin C: 26mgCalcium: 55mgIron: 2mg
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