Spaghetti with Authentic Roman Tomato Sauce
Transport your taste buds to the heart of Rome with this Spaghetti with Authentic Roman Tomato Sauce, a simple yet flavorful dish that embodies the essence of Italian cuisine. Made with tender spaghetti coated in a velvety homemade tomato sauce, this recipe combines the sweetness of slow-simmered whole peeled tomatoes, the richness of olive oil, and the aromatic punch of garlic and fresh basil. A hint of red chili flakes adds just the right kick, while reserved pasta water ensures the perfect sauce consistency. Ready in just 40 minutes, this comforting meal is finished with a sprinkle of Parmesan for optional indulgence. Ideal for weeknight dinners or casual entertaining, it’s a true celebration of classic Roman cooking in every bite! Keywords: authentic Roman tomato sauce, spaghetti recipes, homemade Italian pasta, easy tomato sauce, Roman cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g spaghetti
- 800 g canned whole peeled tomatoes
- 4 tbsp olive oil
- 2 garlic cloves
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 6 fresh basil leaves
- 50 g Parmesan cheese (optional)
- 3 liters water
Instructions
Bring 3 liters of water to a boil in a large pot. Add a pinch of salt to the water.
Peel and finely mince the garlic cloves. Set aside.
In a large skillet, heat 4 tablespoons of olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the red chili flakes and canned whole peeled tomatoes to the skillet. Break the tomatoes apart with a wooden spoon.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
While the sauce simmers, cook the spaghetti in the boiling salted water according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Add the al dente spaghetti to the skillet with the tomato sauce. Toss to coat the pasta thoroughly.
If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Tear the fresh basil leaves and add them to the pasta. Toss gently to incorporate.
Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 37.1 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1349 mg | 104% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2541 mg | 54% | |
*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.
