Classic Tomato Spaghetti - Spaghetti Pasta In Tomato Sauce | Easy Pasta Recipe

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor while crushed tomatoes are budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

Boil enough water in a pan until it bubbles.

Add a good amount of salt to the boiling water.

Drop in the spaghetti pasta and let it boil for about 8-9 minutes until 80% cooked or al dente.

Reserve a cup of pasta stock to dilute the pasta later.

Drain the pasta in a colander, pouring a little more water to stop carryover cooking, but do not rinse too much to keep some starch.

Make slits over 4-6 ripe tomatoes and add them to boiling water for 4-5 minutes until the skin starts to peel.

Remove from heat and let the tomatoes rest in hot water for 2 more minutes.

Strain the tomatoes, remove the skin, and blend into a smooth puree.

Heat 1 tablespoon of olive oil in a wok and add 1 tablespoon of finely chopped garlic and 2 teaspoons of red chili flakes, cooking for about a minute.

Add 1 finely chopped onion and cook until tender and translucent on low flame.

Optionally add capsicum and carrots, cooking for a minute.

Add the freshly made tomato puree and mix well.

Season with 1/2 teaspoon of salt, 1 teaspoon of red chili powder, 1/2 teaspoon of black pepper, 1 teaspoon of mixed herb seasoning, and 1 teaspoon of basil, mixing everything well and bringing to a brisk boil for about 3 minutes.

Cover and let it cook for 5-6 minutes on low medium flame.

Add the pre-boiled pasta to the sauce and toss for 1-2 minutes until well coated.

Add reserved pasta water and a little sugar, tossing again.

Optionally add cream or cheese to make it creamy, and toss again.

Serve hot, garnished with herbs, cheese, or basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens