One Pot Spaghetti With Fresh Tomato Sauce Food

ONE-PAN PASTA

Steps:

• Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
• Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

HEALTHY ONE-POT SPAGHETTI WITH CREAMY TOMATO SAUCE

Steps:

• Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn't big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
• Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.

ONE-POT SPAGHETTI

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir ground beef, onion, and garlic until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard excess grease.
• Stir in tomato sauce, diced tomatoes, water, chili powder, oregano, and black pepper. Bring to a boil. Cover, reduce heat, and let simmer, stirring often, for about 30 minutes.
• Break spaghetti into thirds and add to the pot; cover and simmer, stirring often, until pasta is tender, about 20 minutes. Serve topped with Parmesan cheese.

ONE-POT SPAGHETTI DINNER

Steps:

• In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings., Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.