SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, garlic, cherry tomato, salt, pepper, white wine, parmesan cheese, fresh basil
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
- Cook tomatoes down for 5 minutes until they soften and release some of their juices.
- Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
- Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
- Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
- Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
- Top off with extra parmesan and basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 95 grams, Fat 14 grams, Fiber 5 grams, Protein 24 grams, Sugar 6 grams
SPAGHETTI WITH FRESH TOMATO SAUCE
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.
FRESH-TASTING TOMATO SAUCE AND SPAGHETTI
Almost all tomato-sauce recipes call for at least 30 minutes of cooking, but you can make this tomato sauce in less than 10 minutes by using a large skillet instead of the conventional saucepan. The tomatoes cook faster on the larger surface of the skillet and taste fresher than sauces subjected to 45 minutes of heat. Pasta is added to the sauce in the skillet to finish cooking both pasta and sauce together. This basic tomato sauce can easily be prepared while waiting for the pasta water to come to a boil. Ripe seasonal tomatoes, preferably plum or sauce tomatoes, which have a lower water content, should be used when available, but first-rate canned tomato pulp is a fine choice for the rest of the year. Those who wish to peel fresh tomatoes should, though it's not necessary.
Provided by Faith Willinger
Yield Serves 4 to 6 as a first course
Number Of Ingredients 9
Steps:
- Peel the tomatoes, if desired, with a vegetable peeler or by blanching the tomatoes in boiling water. Cut the tomatoes in half and squeeze the juice and seeds into a strainer over a bowl. Chop or process the tomatoes and add to the reserved juice. Or measure 2 cups of canned tomato pulp or drained plum tomatoes.
- Put the garlic in a large nonstick skillet and drizzle with 1 tablespoon extra-virgin olive oil. Place over moderate heat and cook until the garlic barely begins to color.
- Add the tomatoes to the skillet and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and most but not all the liquid has evaporated. Add fine sea salt and pepper to taste.
- For a smooth sauce, blend the cooked tomatoes in a food processor with the remaining extra-virgin olive oil and return the sauce to the skillet. For a chunky sauce, add the remaining oil before serving.
- Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt and the spaghetti; cook until it still offers considerable resistance to the tooth, around three quarters of the cooking time.
- Drain the pasta, reserving 2 cups of the cooking water. Add the drained al dente pasta, 1/2 cup pasta-cooking water, and the basil to the skillet with the tomato sauce. Cook over high heat, stirring to mix sauce and pasta, until the pasta is cooked. Add more pasta water if the sauce becomes too dry. Serve immediately, topped with Parmigiano if desired.
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
NO-COOK FRESH TOMATO SAUCE
Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer
Provided by Taste of Home
Time 15m
Yield about 3-1/2 cups.
Number Of Ingredients 7
Steps:
- Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.
Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPAGHETTI WITH FRESH TOMATO SAUCE
Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese
Provided by Sarah Cook
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn't big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
- Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 598 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE
Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) NOTE: The quality of tomatoes will make or break this sauce; you MUST use fresh, vine-ripened tomatoes from your garden or a local farmer's market, not the variety you find in the grocery store that's been shipped in from another state.
Provided by ItalianMama
Categories Sauces
Time 2h20m
Yield 4 quarts, 20-25 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
- Pour in broth and wine, increase heat to high, and bring to a boil.
- Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
- You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
- When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
- Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
- Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
- Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
- Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!
Nutrition Facts : Calories 81.5, Fat 3.9, SaturatedFat 0.6, Sodium 235, Carbohydrate 9.3, Fiber 2.3, Sugar 5.7, Protein 2.3
SPAGHETTI WITH FRESH TOMATOES
With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, "Everyone in our family loves this recipe, and it's such a great way to use fresh tomatoes from your garden."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.
Nutrition Facts : Calories 398 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 457mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
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