Spaghetti With Authentic Roman Tomato Sauce Recipes
ROMAN-STYLE SPAGHETTI WITH GARLIC AND OLIVE OIL
This pasta makes a very satisfying supper. No tomatoes in this recipe -- just a wonderful richness from the olive oil, garlic and that hidden flavor of anchovy. The original recipe did not call for cheese on top, but most prefer it with freshly grated parmesan cheese.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, bring 4 quarts water to a rapid boil over high heat, then stir in 1 tablespoons salt. Drop in spaghetti and cook, stirring frequently, until tender, but still firm to the bite.
- Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using) over low heat and cook until the garlic just begins to take on a hint of color, do not brown the garlic. Remove from the heat.
- Drain spaghetti, transfer to the pan holding the garlicky olive oil, season to taste with salt and pepper or crushed red pepper flakes and toss well. Sprinkle with the parsley, crown lavishly with cheese, and serve immediately.
Nutrition Facts : Calories 559.9, Fat 28.3, SaturatedFat 4, Sodium 7.1, Carbohydrate 64.7, Fiber 2.8, Sugar 2.3, Protein 11.3
SPAGHETTI WITH "AUTHENTIC" ROMAN TOMATO SAUCE
Make and share this Spaghetti With "authentic" Roman Tomato Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
- Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
- Add in the wine; increase heat and let the wine all but evaporate, stirring often.
- Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
- Puree the sauce with an immersion blender.
- Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
- Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
- Top the spaghetti with more sauce and another sprinkling of cheese.
- The pasta should be well napped but not swimming in sauce; serve immediately.
- Pass extra sauce and cheese at the table.
Nutrition Facts : Calories 639.1, Fat 15.7, SaturatedFat 2.2, Sodium 1104.7, Carbohydrate 103.3, Fiber 7.6, Sugar 12.1, Protein 17.1
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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