Spaghetti Alla Mamma
Transport your taste buds to the heart of Italy with Spaghetti Alla Mamma, a comforting and timeless dish that's bursting with flavor. This classic Italian recipe celebrates simplicity, combining al dente spaghetti with a rich tomato sauce made from canned whole peeled tomatoes, aromatic garlic, sweet yellow onion, and a medley of fresh basil and oregano. A hint of sugar balances the sauce beautifully, while freshly grated Parmesan and parsley add a finishing touch of savory indulgence. Perfect for a quick midweek dinner or a leisurely family meal, this pasta dish comes together in just 45 minutes. Pair it with a side of crusty bread and a crisp salad for a truly authentic Italian dining experience. Whether you're an Italian cuisine enthusiast or simply looking for a foolproof spaghetti recipe, Spaghetti Alla Mamma is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams Spaghetti pasta
- 2 tablespoons Olive oil
- 4 units Garlic cloves
- 1 medium Yellow onion
- 800 grams Canned whole peeled tomatoes
- 10 units Fresh basil leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
While waiting for the water to boil, finely chop the onion and garlic.
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes, or until translucent.
Add the garlic and sauté for another minute, stirring constantly to avoid burning.
Add the canned whole peeled tomatoes to the pan, crushing them gently with a wooden spoon. Stir well.
Add the dried oregano, sugar, salt, black pepper, and a handful of fresh basil leaves to the tomato sauce. Stir to combine.
Lower the heat and let the sauce simmer uncovered for 20 minutes, stirring occasionally.
Once the water in the pot is boiling, add the spaghetti and cook according to the package instructions until al dente (usually 8-10 minutes).
Drain the spaghetti, reserving 1/2 cup of the pasta cooking water.
Taste the sauce and adjust seasoning if necessary. If the sauce is too thick, add a small amount of the reserved pasta cooking water to loosen it.
Add the cooked spaghetti directly to the skillet with the sauce and toss to coat evenly.
Sprinkle the grated Parmesan cheese and freshly chopped parsley over the pasta. Toss again to combine.
Serve immediately, garnished with additional basil leaves and Parmesan cheese if desired.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 368.5 g | 134% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 56.6 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1133 mg | 87% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2682 mg | 57% | |
*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.
