SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
Steps:
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
SPAGHETTI WITH FRESH TOMATO SAUCE
This very basic recipe is popular throughout Italy. Although any purchased spaghetti will do, this dish becomes special enough for company if you use artisanal pasta, preferably imported from Italy. This makes a wonderful first course. (In every Italian household, there is always a pasta course!) Note: To peel tomatoes, core and cut a small X through the skin on the bottom of tomatoes with a sharp knife. Place them in boiling water for about 30 seconds or just until skins begin to peel back. Quickly remove tomatoes from pan, and plunge them into ice water. Drain and remove skins.
Provided by JackieOhNo
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
- Heat 2 T. oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 t. salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
- Bring 6 quarts water and remaining 2 T. salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
- Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 T. cheese.
Nutrition Facts : Calories 471.6, Fat 13.8, SaturatedFat 3, Cholesterol 5.4, Sodium 3930.8, Carbohydrate 71.4, Fiber 4.9, Sugar 6, Protein 15.7
SPAGHETTI WITH 5-MINUTE TOMATO SAUCE
This quick and easy supper is so relaxing to make and there won't be a scrap left over
Provided by Mary Cadogan
Categories Pasta, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Pour boiling water over the tomatoes to cover, leave for 1 min, then drain and slip off the skins. Quarter and seed the tomatoes, then chop the flesh.
- Bring a large pan of salted water to the boil, add the spaghetti and give it a stir. Boil for the timing given on the pack.
- Meanwhile, heat 1 tbsp of the oil in a frying pan, add the bacon and fry until starting to crisp up. Add the garlic, tomatoes, the rest of the oil and pepper and salt, if using. Heat through for 1-2 mins until just simmering.
- Drain the spaghetti and add to the pan, tossing in the sauce until lightly coated. Divide between two warm soup plates, crumble over the cheese and scatter over the herbs. Serve with crusty bread and a glass of red wine.
Nutrition Facts : Calories 637 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.98 milligram of sodium
SPAGHETTI WITH TOMATO SAUCE
This spaghetti is among the first recipes of mine that got a lot of attention, and I love that fact because it exemplifies everything I believe in as a chef: treating ingredients with respect, paying attention to detail, and elevating simplicity.
Provided by Scott Conant
Categories main-dish
Time 5h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil with about 3 teaspoons of salt.
- Meanwhile, put the tomato sauce in a large saute pan and cook over medium heat to further concentrate the sauce's flavors.
- Cook the spaghetti until just shy of tender. Reserve some of the pasta cooking water and gently drain the spaghetti. Add the spaghetti and a little of the pasta cooking water to the pan with the sauce; the starch and salt in that water will help the sauce adhere to the pasta. Add the basil, give the pan a good shake, increase the heat to medium-high, and let the pasta finish cooking in the sauce. The sauce should coat the pasta and look cohesive, and when you shake the pan, the sauce and pasta should move together.
- Take the pan off the heat and add the Parmigiano-Reggiano and butter. Using two wooden spoons (tongs can tear the fresh pasta), toss everything together well.
- Divide the pasta among serving bowls. Finish with a drizzle of extra-virgin olive oil and serve.
- To peel the tomatoes, use a paring knife to cut a small x on each tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
- In a wide saucepan, heat 3 tablespoons olive oil over medium-high heat. Add the tomatoes; be careful, as the oil may spurt. Add 1 1/2 teaspoons salt and cook, stirring occasionally, until the tomatoes soften, 2 to 3 minutes. Lower the heat to medium and, using a potato masher, smash the tomatoes, really working the masher to break them up. If the consistency is thick or if they get too dry, add the tomato boiling water or reserved tomato juice to the pan. Cook, occasionally mashing and stirring, for 45 minutes.
- Meanwhile, in a small saucepan, heat 1 cup extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes. Remove the oil from the heat and let the ingredients steep for 5 minutes.
- Strain the oil into the cooked tomatoes. Stir to combine. Remove the sauce from the heat. Taste and add additional salt, if needed. The sauce may taste spicy on its own, but it gets balanced when used with other ingredients, especially the pasta, butter, and cheese. The sauce will keep, covered and refrigerated, for 2 days. Reheat gently before serving.
- In a stand mixer fitted with the dough hook, combine the "00" flour, semolina flour, and salt on low speed. Add the egg yolks, olive oil, and up to 1 1/3 cups water, adding the water a little at a time, and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
- Lightly dust a work surface with a mix of "00" flour and semolina.
- Dump the dough out onto the work surface and knead by hand for a few minutes. Shape the dough into a rectangle, wrap it in plastic wrap, and let it rest for 1 hour.
- To roll and shape the dough, set the pasta machine on its widest setting. Lightly flour a rimmed baking sheet. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and stretch it by hand, then put it on the pasta roller. Run it through the pasta machine twice, starting at the longest setting. Fold it in half and run it through again, so the dough gets thinner each time and wipe the surface of the pasta for excess flour as you go. Run the dough through the machine a couple more times; this serves as a final kneading.
- Set the machine to the next level of thickness and run the piece of dough through again. Keep running the dough through the machine, adjusting the rollers to a thinner setting each time, until the sheet is 1/8-inch-thick; on most machines this means stopping at the 3.5 or 4 setting. Cut the sheet to lengths of about 12 inches. Then, using the linguine cutter, cut the sheet into strands. Repeat with the remaining dough pieces.
- Dust the strands with a little flour (preferably a mix of the "00" and the semolina), and gather the strands into nests by wrapping them around your hand. (At the restaurant, we portion the spaghetti into 4-ounce nests.) Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the spaghetti is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
- You can also layer the sheets of pasta with semolina flour and cover them with plastic wrap while you get set up to cook them.
EASY SPAGHETTI WITH TOMATO SAUCE
This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.
Provided by SAMMYE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Brown beef over medium heat. Drain off fat.
- In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
- Cook pasta according to package directions. Drain. Serve sauce over spaghetti.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 65.7 g, Cholesterol 68.1 mg, Fat 20.3 g, Fiber 6 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 1001.8 mg, Sugar 11.4 g
SPAGHETTI IN TOMATO-APPLE SAUCE
Steps:
- Pour the canned tomatoes into the food processor or blender, and purée until smooth.
- Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
- Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds. Shred them, using the coarse holes of a shredder or grater.
- When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
- Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water, let drain for a moment, and drop it into the warm sauce. (Reheat, if necessary.)
- Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
SPAGHETTI IN TOMATO-APPLE SAUCE
Make and share this Spaghetti in Tomato-Apple Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour the canned tomatoes into the food processor or blender; puree until smooth.
- Add 4 tablespoons oil into a large skillet or saute pan; set over medium heat, and strew the chopped celery and onion in the pan.
- Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
- Stir in the pureed tomatoes, season with salt and heat to a bubbling simmer.
- Cook, stirring occasionally for 5 minutes or so.
- As the tomatoes perk, peel and core the apples, and remove the seeds.
- Shred them, using the coarse holes in a shredder or grater.
- When the tomatoes have cooked about 5 minutes, stir the apples into the sauce.
- Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and again, until it has reduced and thickened and the apple shreds are cooked and tender.
- Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente.
- Lift the spaghetti from the water; let drain for a moment, and drop it into the warm sauce.
- Toss pasta with the sauce for a minute or two, until all the strands are coated and perfectly al dente.
- Turn off the heat, sprinkle the grated cheese over the pasta, and toss well.
- Drizzle over it the remaining oil, toss once again, and heap the pasta in warm bowls.
- Serve immediately, passing more cheese at the table.
Nutrition Facts : Calories 483.6, Fat 15.1, SaturatedFat 2.1, Sodium 318.9, Carbohydrate 77.3, Fiber 6.7, Sugar 16.6, Protein 11.3
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
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- As the tomatoes begin to simmer, peel and core the apples, removing seeds. Shred the apples, using coarse holes of a shredder or grater.
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- Peel the garlic and cook in the olive oil until it starts to soften. Add the tomato sauce and cook for about 5-10 minutes over a medium heat.
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- Add in the crushed tomatoes, tomato puree, Italian herbs, balsamic vinegar, salt and pepper and butter if you are using. Adjust heat to medium-high and bring to a boil. Once you reach a boil, bring down the heat to low, cover and simmer for 15-30 minutes.
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- While the tomatoes are cooking, grate the apples on a box grater using the larger, coarse holes. Add the apples to the tomatoes, stir and let simmer for 15 minutes.
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- Meanwhile, bring a large pot of water to a boil over high heat, add a couple tablespoons of salt, and allow the water to return to a boil. Cook the pasta according to the package directions.
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