Simple Tomato Sauce With Pasta
- 2 1/2 pounds tomatoes (about 8 medium) or 1 (28-ounce) can whole tomatoes in juice
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- 1/2 teaspoon crushed red pepper
- 8 fresh basil leaves, plus more for garnish
- 3/4 teaspoon sugar
- 1/4 teaspoon salt
- Fresh grated Parmigiano-Reggiano cheese (optional)
- 1 1-pound package uncooked spaghetti
1. If using fresh tomatoes, bring a large pot of water to a boil. With a sharp knife, make an X in the bottom of each tomato. Carefully drop into water and boil 1 minute. Remove with a slotted spoon and when cool enough to handle, peel off skin and remove core. Quarter each tomato, transfer to a large bowl, and using an immersion blender, blend tomatoes into a chunky purée. If using canned, empty tomatoes into a large bowl and briefly pulse.
2. Add oil, garlic, and crushed red pepper together in a 3-quart heavy pot. Cook over medium-low heat, stirring frequently, until garlic is pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned and 50 minutes to 1 hour for fresh).
3. While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.
4. Transfer pasta to 6 bowls. Garnish with basil and cheese, if desired.
- Prep Time:
- Cook Time:
- Yield: Makes 6 servings (serving size: 1 bowl pasta with sauce)
|Calories per serving:||370|
|Fat per serving:||6.6g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||3.6g|
|Polyunsaturated fat per serving:||1.2g|
|Protein per serving:||13g|
|Carbohydrate per serving:||65g|
|Fiber per serving:||6g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||3mg|
|Sodium per serving:||109mg|
|Calcium per serving:||36mg|
Good to Know
Want a creamier sauce? After cooking this basic recipe, remove the pan from heat, and stir in 1/3 cup of low-fat sour cream. Serve over hot pasta.