Red Sauce and Spaghetti

Photo: Red Sauce and Spaghetti

TOTAL TIME: 33 min
Prep: 5 min
Inactive Prep: --
Cook: 28 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 (28-ounce) can pelati tomatoes*
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/3 red onion, medium diced
  • 3 cloves garlic, sliced into chunks
  • Pinch red pepper flakes, optional
  • 2 handful fresh basil, torn, plus more for serving
  • Salt and freshly ground black pepper
  • 1 pound spaghetti, for serving
  • Freshly grated Parmesan cheese, for serving
  • Cook's Note: Pelati tomatoes are whole, peeled canned tomatoes.
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Directions

In a food processor, puree the tomatoes to a smooth creamy consistency.

Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.

Add the tomatoes and season with salt and pepper.

Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.

To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

Notes

If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.

If you did not process the tomatoes, use a wooden spoon to break them into pieces while they cook.

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Newest Ratings and Reviews

Read all 16 reviews

  • on May 06, 2013

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    My kiddos wiped their plates clean with their last chunks of bread. Doesn't ever get better than that when it comes to cooking up a quick family meal! x

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  • on April 09, 2013

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    Classic Italian mariana, absolutely beautiful. You can go with red onion or without, I prefer without. I love the kick that the pinch of red pepper flakes add. I usually toss the rind of a GREAT parmesian into my batch and it's amazing. FYI peeled tomatoes are different, if you're looking to make this authentic and incredible use the CENTO Italian Style Peeled Tomatoes, it makes all the difference in the world. Easiest recipe ever!

    people found this review Helpful.
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  • on December 23, 2012

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    Just like my Nona's!

    people found this review Helpful.
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