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Tomato Spaghetti

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A vibrant and flavor-packed Tomato Spaghetti dish that brings families together with its comforting taste and simplicity.

Ingredients

Scale
  • 2-1/2 lbs ripe vine-ripened tomatoes (~4 large tomatoes)
  • 1/4 cup extra virgin olive oil
  • 1 shallot (chopped)
  • 4 garlic cloves (pressed or minced)
  • Pinch of sugar
  • 1/4 cup fresh basil leaves
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • Freshly cracked pepper (to taste)
  • 12 oz spaghetti
  • Freshly grated parmesan cheese (for serving, optional)

Instructions

  1. Bring a large pot of water to a boil over high heat.
  2. Score the bottom of the tomatoes with a shallow “X” then carefully add to the pot and boil for 30 seconds.
  3. Remove tomatoes to a colander then place a lid on top of the pot and turn heat down to low to keep warm for cooking the pasta.
  4. Once tomatoes aren’t hot to the touch, peel away and discard the skins.
  5. Chop tomatoes then add – juices, seeds and all – to a bowl and set aside.
  6. Heat extra virgin olive oil in a large skillet with high sides or medium-sized Dutch oven over medium heat.
  7. Add shallots then sauté until tender, 3-5 minutes.
  8. Add garlic then sauté until very fragrant but not browned, 30 seconds.
  9. Add chopped tomatoes and sugar then stir to combine and simmer until sauce reaches desired consistency, 25-30 minutes.
  10. During the last 5 minutes of the cooking process, tear in fresh basil leaves and add butter, salt, and pepper.
  11. Stir to combine then taste and add more salt and pepper if desired.
  12. When the sauce has 15 minutes left to cook, bring the pot of water back to a boil then add 1 tablespoon salt.
  13. Add spaghetti then cook until al dente and drain.
  14. Scoop cooked pasta into bowls then top with desired amount of pomodoro sauce and parmesan cheese, if using.

Notes

For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.

Nutrition

Find it online: https://www.glutenfreez.com/tomato-spaghetti/