Fresh Tomato Sauce with Spaghetti + Video
Fresh Tomato Sauce with Spaghetti! This cheaters pomodoro is the only recipe you need for summer tomatoes! A trick for perfect tomato sauce without any fancy tools. Ready in just 20 minutes! Vegan and vegetarian.
Well, it seems only fitting that I would end this week with a giant bowl of pasta.
It’s been a surreal couple of days, one that began with the official launch of my new book, Fresh Italian Cooking for the New Generation.
Thank you, Thank you, Thank you. The outpouring of love, kindness and support has been overwhelming. I mean, I expected it from my mom, but I didn’t expect it from so many of you. Thanks for grabbing a copy, to sending me your thoughts, and sharing it with others. I am so grateful for you.
So, let’s eat some more pasta- shall we?
When life hands you tomatoes, you make this dish.
It’s my cheaters version of pomodoro sauce. Instead of peeling the tomatoes, running them through a food mill and then cooking, you simply grate, throw in a pot and simmer. It’s homemade tomato sauce that’s ready in just 20 minutes.
Boil some pasta, add in a generous heaping of fresh basil and dinner is served.
I have a similar version in my book, but this technique is a little easier. Grating the tomatoes allows the skin to push away, grating the pulp and seeds down. Once you’ve grated all the flesh, discard the skin and core and continue with the rest of the tomatoes.
I added in a generous 1/4 teaspoon of red pepper flakes to the end, as I like my spaghetti sauce to have a little kick to it. Since heat is subjective, add as little or as much as you want.
After this incredible and emotionally charged week, I’m ready for the weekend. Bowl of pasta in one hand, wine in the other. Sending you love, gratitude and slurpy tomato sauce.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Fresh Tomato Sauce with Spaghetti
Ingredients
- 3 pounds ripe tomatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces spaghetti
- 1 tablespoon butter, or vegan butter, like Earth Balance
- 1/2 cup torn basil leaves
- 1/4 cup parmesan cheese, or vegan parmesan cheese
Instructions
- Slice off bottom of tomatoes and grate tomatoes over large holes of a box grater over a large bowl. Stop when you get to the core.
- Bring a large pot of salted water to a boil.
- Heat olive oil in a large saucepan over medium heat.
- Add the garlic and cook for 30 seconds, taking care not to burn.
- Add the tomatoes, salt and crushed red pepper flakes. Reduce heat to medium-low and let simmer until reduced and thick, about 10-15 minutes.
- Add the spaghetti to the boiled water and let cook until just al dente, drain, reserving 1/2 cup of pasta cooking water.
- Stir in the butter to the cooked tomato sauce and season to taste, as needed.
- Add in the cooked pasta and cook for an additional minute. Stir in basil leaves and cheese, if using, and serve.