In summer we are always looking for quick, fresh recipes, light and tasty. If we rely on great Mediterranean gastronomic tradition, we can always find at home all those ingredients necessary to create some tasty Spaghetti with Tomato Sauce.
For a good Tomato Passata you can use San Marzano tomatoes, Pachino tomatoes, Cherry tomatoes or Pizzuttello Tomatoes. For this recipe, Spaghetti with Tomato Sauce, I’ve used Pizzuttello tomatoes. Their pulp is sweet and tasty. They are some of the oldest and typical products of Italian agriculture.
With regard to the Pasta, in addition to Spaghetti, you can also use other types of long pasta, such as Linguine or Vermicelli. But this tomato sauce makes it perfectly even with some types of short pasta such as Penne or Maccheroni. Finally, try this tomato sauce recipe with homemade fresh pasta such as Tagliatelle.
Spaghetti with Tomato Sauce Recipe
- 300 g (10,5 oz) Spaghetti
- 400 g (14 oz) Pizzuttello Tomatoes
- 1 garlic clove
- 1 little onion
- 8/10 basil leaves
- Extra Virgin Olive Oil
The tomato passata
Fill a large pot with water and bring it to the boil. Maintime, wash the tomatoes and, when the water is boiling, immerse them in the pot for about three minutes (1). Then, drain and let them cool a little under running cold water (2). Later, remove the tomatoes’ skin with your hands (3).
Now you have got some fantastic, small peeled tomatoes (4) (taste them, they will be very tasty!). Chop the tomatoes coarsely in a blender, a food processor or even with your own hands (5). The tomato passata is ready! Start preparing the soffritto. In a saucepan, cook over the finely chopped onion and the garlic in extra virgin olive oil, for about three minutes on low heat, stirring constantly (6) (do not burn it, please).
Once the soffritto is ready
Once the soffritto is ready, turn up the heat and add the tomato passata (7).
For an excellent tomato sauce, tomatoes must cook for a short time over medium/high heat. In order not to dirty all over and cook the sauce at the right humidity, I usually use a saucepan that is called Sughiera (Ballarini). Through the lid, you can follow the cooking and stir without the lid off (8). The sauces usually require that you maintain the right humidity throughout the cooking, because the ingredients have to gradually combine the flavors. The non-stick saucepan retains the softness of the sauce. Through the glass lid you can follow the cooking and gradually add seasonings and spices. You can also stir without the lid off and without make it dirty all over.
So, now stir with a wooden spoon and add a bit of salt to taste (8). Cook for about 10 minutes, stirring occasionally, until the sauce has reached the desired consistency. Once ready, turn off the heat, take off the garlic and add the basil leaves (9). The tomato sauce is ready!
Now you have to cook spaghetti.
Take a pot and fill it with water. Put it on the stove and bring the water to a boil. Add coarse salt, then add spaghetti (10). Cook spaghetti, stirring from time to time, following the cooking times specified on the package. Once cooked, drain the pasta. Put the spaghetti in a bowl and toss with a little tomato sauce. With a ladle and a fork, make small portions of spaghetti (11) and place them on top of the plate. Add the tomato sauce, a drop of extra virgin olive oil, a few leaves of basil as decoration and serve (12).