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Spaghetti with Simple Tomato Sauce (skillet)

* 3 (14.5 ounce) cans whole peeled tomatoes
* 3 tablespoons extra-virgin olive oil
* 1 medium onion, minced
* salt
* 6 medium garlic cloves, minced or pressed (about 2 tablespoons)
* 1/4 teaspoon sugar
* 2 cups water
* 12 ounces thin spaghetti or spaghettini, broken in half
* ground black pepper
* 3 tablespoons chopped fresh basil leaves
* freshly grated parmesan cheese, for serving

1. Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

2. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the processed tomatoes and sugar. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the tomatoes no longer taste raw, about 10 minutes.

3. Stir in the water, then add the pasta. Cover, increase the heat to medium-high and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 12 to 15 minutes.

4. Stir in the remaining 1 tablespoon oil and season with salt and pepper to taste. Sprinkle with the basil and serve, passing the Parmesan separately.

Shredding basil: Stack 3 or 4 clean dry leaves, roll the leaves tightly like a cigar and then slice thin.