Light Spaghetti with Homemade Sauce

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 50 min
  • Yield: 6 servings
  • Nutrition Info
Share This Recipe


Nonna's Fresh Spicy Tomato Sauce:

3 1/2 pounds fresh plum tomatoes

3 tablespoons extra-virgin olive oil 

4 scallions, minced 

1 small red onion, minced 

3 hot cherry peppers, minced (if you prefer the sauce sweet, substitute 1/4 red bell pepper)

4 cloves garlic, minced 

1/4 cup fresh basil leaves 

1 teaspoon fresh oregano leaves

1 teaspoon sea salt 


1/4 cup salt

1 pound whole-wheat spaghetti 

Grated Parmesan, for garnish 


  1. For the sauce: Bring a large pot of water to a boil over high heat. Blanch the tomatoes in the boiling water for 1 minute, then transfer to a strainer. When cool enough to handle, peel the tomatoes and discard the skins.
  2. Heat the olive oil in a cast-iron skillet over medium heat. Add the scallions, red onion and cherry peppers and saute until well caramelized, about 7 minutes. Add the garlic and saute another 2 to 3 minutes. Add the peeled tomatoes and crush with a potato masher. Add 1/2 cup warm water and stir in the basil, oregano and sea salt. Cover and simmer for 30 minutes.
  3. For the spaghetti: Bring a large pot of water to a boil over high heat and stir in the salt. Add the spaghetti and cook to until al dente or desired texture is achieved, about 8 minutes. Drain and serve with a generous ladleful of the sauce and a sprinkling of Parmesan.