Classic Tomato Spaghetti Recipes
CLASSIC TOMATO SPAGHETTI
Takes minutes to cook the pasta sauce.
Provided by welshdk
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To prepare your pasta: Peel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don't want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.
- To cook your pasta: Bring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it.
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- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.Peel and finely slice the onion and garlic.
- If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.Stir in the chopped basil leaves, then reduce to low and leave to tick away.
- Meanwhile…Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente.
- This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
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- 1. To prepare your pasta:Peel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.
- 2. To cook your pasta: Bring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions.
- 3. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper.
- 4. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it.
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