Perfect Spaghetti With Tomato Sauce Food

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PERFECT SPAGHETTI WITH TOMATO SAUCE



Perfect Spaghetti with Tomato Sauce image

This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

2 tablespoons plus 1/4 teaspoon salt
1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes), or one 28-ounce can Italian plum tomatoes
8 ounces thin, best-quality spaghetti
4 tablespoons extra-virgin olive oil
4 cloves garlic, cut into 1/8-inch-thick pieces
1/4 teaspoon crushed red-pepper flakes
1/4 cup fresh basil or parsley leaves, loosely packed and torn
Parmigiano-Reggiano cheese, optional

Steps:

  • In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
  • If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
  • Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
  • Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
  • Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
  • Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.

SPAGHETTI WITH TOMATO SAUCE



Spaghetti with Tomato Sauce image

This spaghetti is among the first recipes of mine that got a lot of attention, and I love that fact because it exemplifies everything I believe in as a chef: treating ingredients with respect, paying attention to detail, and elevating simplicity.

Provided by Scott Conant

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 20

Kosher salt
Tomato Sauce, as follows
1 pound Fresh Spaghetti, as follows
16 whole fresh basil leaves, cut into chiffonade (see below)
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons (1 ounce) unsalted butter, cut into pieces
Extra-virgin olive oil, for drizzling
12 plum tomatoes, peeled and seeded, plus any juices from peeling and seeding, strained and reserved
Extra-virgin olive oil
Kosher salt
10 cloves garlic
1 to 1 1/2 teaspoons crushed red pepper flakes
3 sprigs fresh basil (about 24 leaves plus stems), thinly sliced (chiffonade)
2 tablespoons butter
1/2 cup grated Parmesan
5 cups "00" flour (see Chef's Notes), plus more as needed
1/3 cup semolina flour, plus more as needed
1 1/2 teaspoons kosher salt
13 large egg yolks
2 tablespoons extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil with about 3 teaspoons of salt.
  • Meanwhile, put the tomato sauce in a large saute pan and cook over medium heat to further concentrate the sauce's flavors.
  • Cook the spaghetti until just shy of tender. Reserve some of the pasta cooking water and gently drain the spaghetti. Add the spaghetti and a little of the pasta cooking water to the pan with the sauce; the starch and salt in that water will help the sauce adhere to the pasta. Add the basil, give the pan a good shake, increase the heat to medium-high, and let the pasta finish cooking in the sauce. The sauce should coat the pasta and look cohesive, and when you shake the pan, the sauce and pasta should move together.
  • Take the pan off the heat and add the Parmigiano-Reggiano and butter. Using two wooden spoons (tongs can tear the fresh pasta), toss everything together well.
  • Divide the pasta among serving bowls. Finish with a drizzle of extra-virgin olive oil and serve.
  • To peel the tomatoes, use a paring knife to cut a small x on each tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
  • In a wide saucepan, heat 3 tablespoons olive oil over medium-high heat. Add the tomatoes; be careful, as the oil may spurt. Add 1 1/2 teaspoons salt and cook, stirring occasionally, until the tomatoes soften, 2 to 3 minutes. Lower the heat to medium and, using a potato masher, smash the tomatoes, really working the masher to break them up. If the consistency is thick or if they get too dry, add the tomato boiling water or reserved tomato juice to the pan. Cook, occasionally mashing and stirring, for 45 minutes.
  • Meanwhile, in a small saucepan, heat 1 cup extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes. Remove the oil from the heat and let the ingredients steep for 5 minutes.
  • Strain the oil into the cooked tomatoes. Stir to combine. Remove the sauce from the heat. Taste and add additional salt, if needed. The sauce may taste spicy on its own, but it gets balanced when used with other ingredients, especially the pasta, butter, and cheese. The sauce will keep, covered and refrigerated, for 2 days. Reheat gently before serving.
  • In a stand mixer fitted with the dough hook, combine the "00" flour, semolina flour, and salt on low speed. Add the egg yolks, olive oil, and up to 1 1/3 cups water, adding the water a little at a time, and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
  • Lightly dust a work surface with a mix of "00" flour and semolina.
  • Dump the dough out onto the work surface and knead by hand for a few minutes. Shape the dough into a rectangle, wrap it in plastic wrap, and let it rest for 1 hour.
  • To roll and shape the dough, set the pasta machine on its widest setting. Lightly flour a rimmed baking sheet. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and stretch it by hand, then put it on the pasta roller. Run it through the pasta machine twice, starting at the longest setting. Fold it in half and run it through again, so the dough gets thinner each time and wipe the surface of the pasta for excess flour as you go. Run the dough through the machine a couple more times; this serves as a final kneading.
  • Set the machine to the next level of thickness and run the piece of dough through again. Keep running the dough through the machine, adjusting the rollers to a thinner setting each time, until the sheet is 1/8-inch-thick; on most machines this means stopping at the 3.5 or 4 setting. Cut the sheet to lengths of about 12 inches. Then, using the linguine cutter, cut the sheet into strands. Repeat with the remaining dough pieces.
  • Dust the strands with a little flour (preferably a mix of the "00" and the semolina), and gather the strands into nests by wrapping them around your hand. (At the restaurant, we portion the spaghetti into 4-ounce nests.) Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the spaghetti is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
  • You can also layer the sheets of pasta with semolina flour and cover them with plastic wrap while you get set up to cook them.

ONE-POT SPAGHETTI WITH FRESH TOMATO SAUCE



One-Pot Spaghetti with Fresh Tomato Sauce image

This one-pot meal is perfect for the beginner cook: Everything but the cheese goes into one skillet, and it all magically comes together. The tomato paste is here for a little flavor insurance, just in case your tomatoes aren't at their best. Feel free to add an extra tablespoon when they're out of season.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

12 ounces spaghetti, broken in half
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
4 cloves garlic, thinly sliced
2 medium tomatoes, roughly chopped
Handful fresh basil leaves, plus more for garnish
Large pinch crushed red pepper
Kosher salt
1/2 cup grated Parmesan, plus more for serving

Steps:

  • Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper 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 (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.

EASY SPAGHETTI WITH TOMATO SAUCE



Easy Spaghetti with Tomato Sauce image

This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.

Provided by SAMMYE

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Yield 5

Number Of Ingredients 11

12 ounces spaghetti
1 pound lean ground beef
1 teaspoon salt
¾ teaspoon white sugar
1 teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons dried minced onion
2 ½ cups chopped tomatoes
1 ⅓ (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms

Steps:

  • Brown beef over medium heat. Drain off fat.
  • In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
  • Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 65.7 g, Cholesterol 68.1 mg, Fat 20.3 g, Fiber 6 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 1001.8 mg, Sugar 11.4 g

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE



Spaghetti with Quick Pesto Tomato Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

One 28-ounce can whole peeled San Marzano tomatoes
5 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes
2 fresh bay leaves
1 small onion, peeled and cut in half
Kosher salt and freshly ground black pepper
2 cloves garlic
1/2 cup nuts (pine nuts or walnuts)
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan
1/2 cup olive oil
1 pound dried spaghetti

Steps:

  • Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
  • Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
  • Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

SIMPLE SPAGHETTI WITH TOMATO SAUCE



Simple Spaghetti with Tomato Sauce image

This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.

Provided by Food Network Kitchen

Time 40m

Yield 4 cups sauce

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
4 cloves garlic, very thinly sliced
Kosher salt
Pinch crushed red pepper flakes
One 28-ounce can San Marzano plum tomatoes, crushed by hand
1 cup torn basil leaves
12 ounces spaghetti
Grated Parmesan, optional
Bring a large pot of salted water to a boil.

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



Spaghetti with fresh tomato sauce image

Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese

Provided by Sarah Cook

Categories     Dinner

Time 15m

Number Of Ingredients 10

200g spaghetti or linguine
1 red chilli , deseeded and finely chopped
2 shallots , finely chopped
1 tbsp extra virgin olive oil
zest 1 lemon
1 tbsp red wine vinegar
2 tsp caster sugar
300g tomato , diced
125g ball mozzarella or burrata (see tip, below), torn into pieces
handful basil leaves , torn, to serve

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.

Nutrition Facts : Calories 598 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium

SPAGHETTI SAUCE WITH FRESH TOMATOES



Spaghetti Sauce with Fresh Tomatoes image

Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Provided by Susan Bryan Willingham

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

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.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g

PERFECT SPAGHETTI WITH TOMATO SAUCE



Perfect Spaghetti With Tomato Sauce image

This is a Martha Stewart recipe for spaghetti. You can make this with a 28 oz. can of Italian plum tomatoes, just strain them and pass through a food mill. I have LOTS of cherry tomatoes this year, so that is how I am posting the recipe. Times are an estimate.

Provided by SkinnyMinnie

Categories     Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 tablespoons salt
1/4 teaspoon salt
1 1/2 lbs cherry tomatoes
8 ounces thin spaghetti
4 tablespoons olive oil
4 garlic cloves, sliced 1/8-inch thick
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh basil, torn
1/4 cup parmesan cheese (optional)

Steps:

  • In a tall stockpot, bring 3 quarts of water and 2 Tbs of salt to a boil.
  • Wash and stem the cherry tomatoes.
  • Drop the spaghetti into the boiling water and stir to make sure they don't stick.
  • Cook until al dente, about 11 min, according to package instructions.
  • Meanwhile, place a 12-inch saute pan over medium heat with the oil until hot.
  • Add garlic to the pan and cook stirring occasionally, until garlic is lightly golden, about 30 sec.
  • Add the red pepper flakes and remaining 1/4 tsp of salt; cook until garlic is medium golden, about 1 minute.
  • Increase the heat to high and tilting the pan at an angle, add the tomatoes.
  • Cook, swirling the pan occasionally, until the tomatoes begin to break down, the tomatoes will begin to burst open.
  • Mash a few of the tomaotes with a spoon.
  • If the tomatoes start to dry out, add a little of the pasta water.
  • Drain the pasta when done and reserve a little of the cooking liquid in case sauce gets dry.
  • Add the pasta to the sauce in the saute pan and cook until sauce begins to cling to the pasta, 3-4 minute.
  • Stir in the basil and cook for 30 sec more.
  • Divide among serving bowls and sprinkle with parmesan cheese if desired.

Nutrition Facts : Calories 738, Fat 30.3, SaturatedFat 4.2, Sodium 7295.1, Carbohydrate 92.5, Fiber 4.3, Sugar 9.1, Protein 26.2

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