Spaghetti with Tomato Sauce
How do you make classic spaghetti with tomato sauce?
Sauté shallots and add peeled tomatoes, cooking covered over medium heat. While the pasta boils, blend the sauce until smooth and flavor it with fresh basil. Drain the spaghetti al dente and toss it over high heat with the sauce to fully combine the flavors.
The queen of pasta dishes: simple, easy and very quick to make. So much flavor and pleasure in just a few steps.
The screen will not turn off while you cook.
Servings: Serves 4
Ingredients
- 320 g spaghetti
- 1 shallot, or if you cannot find one, 1 yellow onion
- 750 g peeled tomatoes (3 cans)
- 30 ml extra virgin olive oil
- A pinch of food-grade baking soda
Instructions
To prepare the spaghetti, start with the sauce. Pour the oil into a pot together with the finely chopped shallot and sauté over medium heat.
After 5 minutes over medium heat, add the peeled tomatoes and a little salt to taste.
Cover with a lid and cook over high heat for 5 minutes. Lower the heat and add pepper to taste, cover and cook for the same amount of time as the spaghetti cooking time.
In another large, tall pot, pour in plenty of water and bring it to a boil. Salt the water and add the whole spaghetti.
After a few seconds, use a fork to help push the spaghetti completely into the water, stir and cook for the time indicated on the pasta package (usually 10 to 13 minutes).
While the pasta is cooking, stir the sauce with a wooden spoon and blend it with an immersion blender to make a smooth, even sauce.
Leave the sauce covered, place a few basil leaves on top, turn off the heat and let it rest. The total cooking time for the sauce will be about 20-25 minutes.
When the pasta is al dente, drain it and add it to the tomato sauce. Turn the heat to maximum and mix everything well so all the ingredients come together. Serve very hot. Tips: To speed things up, the sauce can be prepared up to one day ahead and kept in the refrigerator; a few minutes before the spaghetti is cooked, take it out and heat it in a pot. Variations: You can use fresh tomatoes, peeled and seeded, with the same procedure. To give a brighter color, you can add a tablespoon of concentrated tomato paste.
Enjoy your meal!
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- 320 g spaghetti
- 1 shallot, or if you cannot find one, 1 yellow onion
- 750 g peeled tomatoes (3 cans)
- 30 ml extra virgin olive oil
- A pinch of food-grade baking soda