Spaghetti With Fresh Tomato and Basil Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
- 3ounces olive oil
- Salt and freshly ground pepper to taste
- 1pinch crushed red-pepper flakes
- 1pound dry spaghetti
- 2ounces extra-virgin olive oil
- 1tablespoon butter
- 6leaves fresh basil, shredded
- 2tablespoons freshly grated Parmigiano-Reggiano cheese
Nutritional analysis per serving (4 servings)
843 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 99 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 20 grams protein; 1162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Step 2
Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Step 3
Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- Step 4
While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Step 5
Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- Step 6
At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Private Notes
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Comments
When I see a recipe for fresh, crushed tomatoes like this - the first idea that comes to mind is to do it the Greek way - cut a small slice off the flower end (not the stem end) of each tomato and starting from that point - grate the tomatoes using the large holes of your hand grater. You will find that most of the skins stay with you (they don't get cut by the grater) and the texture is what you are aiming for. I use garlic (of course), a little more basil, some oregano & puya chilies
I'm not sure why a great number of recipes for a tomato sauce call for peeling and seeding the tomatoes. The gelatin surrounding the seeds, which will be lost during the seeding process, is the most flavorful part of the tomato. The peel adds complexity. IMO, peeling and seeding tomatoes leaves behind tasteless pulp. Just my opinion!
JiF from Sewell
I can't wait to make this again. Delicious. I added a clove or two of chopped garlic. Doesn't everything need garlic?
Went straight to the comments to see if others skipped the onerous blanching/peeling step — monkey see monkey do. I tried the box grating method recommended by others with great success, and added a couple smashed cloves of garlic. This was soooo good. Finishing the pasta in the crushed tomatoes makes the end result so silky delicious. Came together pretty quickly, I’ll definitely be making this again.
does it have to be plum tomatoes? I have an overstock of garden tomatoes...
OMG, this recipe is way too involved. I’ve been making this for decades and no one can get enough. Rough chop the best tomatoes you can find, do not fuss with peeling and seeding. Crush many garlic cloves and add whole. Use plenty of olive oil, no need to bother with butter. Plenty of fresh ground pepper. It comes together quickly, gets rave reviews every time, and is a summertime favorite at our house.