About This Recipe:
Even though there are endless pasta options, my favorite Italian dish will always be spaghetti pomodoro. I am a huge fan of tomatoes in general, and this simple combination of canned whole tomatoes, tomato paste, and seasonings makes the best homemade tomato sauce. I chose to use canned whole tomatoes this time, but you can also use crushed tomatoes or passata depending on the texture that you prefer. I also prefer a slightly sweeter sauce, so I like to add in the tomato paste and sugar. I think it also helps get rid of the acidic and metallic taste that canned tomatoes have. The hardest part of this recipe is waiting for the sauce to slowly simmer on the stovetop.
Enjoy!
Ingredients (4- 6 servings)
-1 lb spaghetti
-1/4 cup olive oil
-1 small onion, finely diced
-6 garlic cloves, finely minced
-2 tbls tomato paste
-28 oz can whole peeled tomatoes (or crushed tomatoes/passata)
-2 tsps white sugar
-2 tsps dried oregano
-2 tsps dried basil
-1 tsp crushed red pepper flakes
-1/4 cup fresh basil, chopped
-Salt and pepper
Instructions (1 hour)
1. In a large pot over medium high heat, pour in the olive oil. Sauté the onion for 5 minutes and then add in the garlic and cook for 2 minutes.
2. Stir in the tomato paste and cook for 5 minutes to concentrate. Pour in the whole tomatoes, sugar, dried oregano, dried basil, and red pepper flakes, and season with salt and pepper. Simmer over low heat for 30 minutes covered.
3. While the sauce simmers, bring a pot of water to a boil and cook the spaghetti until al dente. Before draining, reserve 1 cup of the pasta water and set aside.
4. Once the sauce is done simmering, break up the tomatoes until you reach your desired consistency. Then add in the cup of pasta water.
5. Toss in the cooked spaghetti and fresh basil, and season with more salt and pepper.
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