Spaghetti with Plum Tomato Sauce
Made From the Simplest Ingredients Possible
The ingredients are simple, such as tomatoes, basil, garlic, and olive oil—this spaghetti recipe is nothing less than brilliant. Before you start making it, just imagine how spaghetti and red sauce looks like. It is like silky bowls of pasta, a kind of dish that offered in real Italian restaurants, but actually you can make it at home. The pasta is infused with tomato sauce that smooth and sweet taste. The first step is along lazy simmer. The cue that the sauce is ready is that the olive oil will go from sitting on the surface to becoming absorbed into the sauce. In making this dish is by cooking the spaghetti only partway and then finishing it in the sauce. The result is a classic bawl of spaghetti: shiny, juicy, and full of flavor, with no pool of sauce sitting in the bottom of the bowl.
Serves 4 (with leftover sauce)
Ingredients:
a. two 28-ounce cans peeled whole plum tomatoes
b. 4 garlic cloves kosher salt
1/2 cup extra-virgin olive oil, plus more for serving (optional)
c. 3 cups water,
d. Freshly ground black pepper
f. Crushed red pepper flakes
g. 1/2 bunch fresh basil, leaves only
h. 1 pound spaghetti
i. Freshly grated Parmigiano-Reggiano cheese, for serving
Preparation:
- Working over the top of the can, break open each tomato and pull out the seeds. Let the seeds and juice fall back into the can.
- Drop the tomatoes into a separate container as you work. When finished, squeeze the tomatoes with your hands to break them up slightly, and then strain the juice from the can over them.
- Discard the seeds.
- Smash the garlic with the side of a knife and smear it slightly with a sprinkling of salt.
- Combine the garlic and the 1/2 cup oil in a heavy stainless steel pot over, medium-low heat.
- Cover and stew the garlic slowly until soft but not browned, about ten minutes.
- Add the tomatoes and their juice and the water. Season lightly with salt, pepper and a touch of red pepper flakes. Increase the heat to medium-high, bring to a boil, and skim the foam drat rises to the surface, being, careful not to skim off the oil.
- Minimize the heat to a quick simmer and cook. Uncovered, until the sauce is reduced by two thirds and the oil is emulsified into the sauce, 1 ½ to two hours.
- Remove the sauce from the heat and past two thirds of it through a food mill fitted with the medium disk. Stir the puree back into the remaining sauce.
- Tear the basil leaves into pieces and mix them to the sauce. Season to taste with salt, pepper, and red pepper flakes.
- To serve, place 2 1/4 cups pasta sauce in a big sauté pan (see note). When the sauce is cold bring it to a gentle simmer. If it is still hot, keep it over low heat to stay warm.
- Meanwhile, cook the pasta in a big pot of lightly salted water for six minutes. It needs to be quite al dente. Drain the pasta, reserving 1 1/2 cups of the cooking water.
- Mix the spaghetti to the sauce along with a cup of the cooking water. Maximize the heat to medium-high and cook stirring frequently, until the pasta is thoroughly cooked and has completely absorbed the sauce, about five minutes, adding more pasta cooking water if you want.
- Adjust the seasoning with salt, pepper and red pepper flakes. Serve immediately in warm pasta bowls. Drizzle with a thread of top-quality extra-virgin olive oil, if you like, and pass grated Parmigiano at the table
Cook's notes
- You'll need a really big sauté pan to accommodate all of the sauce and the full pound of cook spaghetti. If you don't have one, simply use two smaller sauté pans on two burners, and divide everything in half.
- For making four serves or fewer, here are the proportions per serving: one generous cup sauce, four to six tablespoons cooking water and 1/4 pound dried spaghetti.
- Since it’s easiest to make this sauce in large quantities — enough to serve three — you'll have leftover sauce. Freeze it small containers for a quick supper latter on. You can refrigerate the sauce can for several days or frozen for a couple months.
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