Spaghetti with tomato sauce
Description
This sauce is so flavorful that the dish doesn't need the addition of cheese
Instructions
- 1
Step 1
1. In a large pot, bring water to a boil. Make a cross-shaped cut with a knife on the bottom of each tomato. Blanch the tomatoes in boiling water for 10 to 30 seconds, then rinse under cold water or place in a bowl of ice water. Peel the tomatoes. Cut each tomato in half lengthwise and remove the seeds. Set aside the tomato juice that is released.
- 2
Step 2
2. Place the tomatoes and salt into a large saucepan and cook over medium heat, mashing them. Once the sauce begins to boil, reduce the heat to low and simmer the tomatoes for 35 to 45 minutes, continuing to mash them. If the tomatoes appear dry, add the reserved tomato juice.
- 3
Step 3
3. Mix the minced garlic, a few whole basil leaves, a pinch of red pepper flakes, and 1/4 cup of olive oil in a small saucepan. Bring to a boil over low heat, then remove from heat. When the tomato sauce has been simmering for about 25 minutes, cook the spaghetti for 2 minutes less than the instructed time. You can use the leftover tomato water for cooking. Reserve 1.5 cups of the pasta cooking liquid, then drain the rest.
- 4
Step 4
4. Once the sauce is almost ready, stir in the olive oil. Add seasonings to taste. Add the spaghetti and half of the reserved cooking liquid, and cook for another 1–3 minutes. Add the remaining liquid if needed to achieve a smoother, more fluid sauce. Divide the spaghetti with sauce among serving plates, garnish with chopped basil, and serve immediately.