Classic Tomato Spaghetti
Experience the ultimate comfort food with our Classic Tomato Spaghetti, a timeless Italian favorite that's as flavorful as it is simple to make. This recipe combines al dente spaghetti with a vibrant tomato sauce made from freshly peeled and chopped ripe tomatoes, infused with the bold aromas of garlic and extra-virgin olive oil. A handful of fresh basil leaves adds a fragrant, herbaceous touch, while parmesan cheese provides a luscious, savory finish. With just a few wholesome ingredients and 45 minutes of your time, this rustic dish promises to satisfy your cravings for a comforting yet elegant meal. Perfect for a quick weeknight dinner or a casual gathering, this recipe encapsulates the magic of traditional Italian cooking with minimal effort.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 800 grams ripe tomatoes
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 10 fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 50 grams parmesan cheese, grated
Instructions
Fill a large pot with water and add a generous pinch of salt. Bring it to a boil over high heat.
Add the 400 grams of spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes.
While the pasta is cooking, score a small 'X' at the bottom of each of the 800 grams of tomatoes. Place them in another pot of boiling water for 30-60 seconds, then transfer them immediately to a bowl of ice water. This will allow you to easily peel off the skins.
Once peeled, chop the tomatoes into small pieces.
In a large skillet or saucepan, heat 3 tablespoons of extra-virgin olive oil over medium heat.
Add the 3 minced garlic cloves and sauté for 1-2 minutes until fragrant, but not browned.
Stir in the chopped tomatoes, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.
Let the tomatoes cook while occasionally stirring for about 10-15 minutes until they break down into a sauce. You may use the back of a spoon to mash them lightly if needed.
Tear 10 fresh basil leaves and add them to the sauce, stirring well. Adjust the seasoning if necessary.
Once the spaghetti is cooked, reserve about a cup of the pasta water and then drain the spaghetti.
Add the drained spaghetti to the tomato sauce in the skillet. Toss the spaghetti in the sauce until well coated. Add reserved pasta water a little at a time if the sauce is too thick.
Remove from heat and serve immediately topped with grated 50 grams of parmesan cheese.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.0 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
