Adapted from Serious Eats
I’m still getting a lot of those wonderful tomatoes from the yard.
Let’s make some wonderful sauce!
16 ounces whole wheat spaghetti
Salt, to taste
4 cups tomato sauce (recipe follows – make this first)
4 large leaves of basil
1/4 cup freshly grated Parmigiano Reggiano
Pinch of red chili flakes
Pinch of kosher salt
16 garden fresh tomatoes
salt, to taste
2 Tablespoons + 1/4 cup extra virgin olive oil, divided
6 cloves garlic, whole
4 stems of basil, leaves on
Pinch of red chili flakes
1. Cut tomatoes in half lengthwise.
2. In a new pot, place 2 tablespoons of extra virgin olive oil over medium heat. When the oil is hot, carefully transfer tomatoes to the pot. Add a pinch of salt and chili flakes.
3. Allow the tomatoes to cook for a few minutes until they begin to soften, then smash them with a potato masher.
Allow tomatoes to cook 30 to 45 minutes over medium heat, smashing and stirring occasionally.
4. While the tomatoes are cooking, prepare the basil-garlic oil. Take a small saucepan and place the remaining 1/4 cup of extra virgin olive oil in the pan. Add garlic cloves, basil, and chili flakes.
5. Slowly heat to allow the flavors to transfer to the oil. When the garlic is lightly browned, remove from the heat. Allow to cool for 5 minutes. Strain the oil and combine with the tomato mixture.
Discard the remaining basil leaves and garlic cloves.
6. Remove the sauce from the heat and adjust the seasoning with additional salt, as needed. Makes 4 cups.
1. Place a large pot of water on the stove. Season with salt and bring to a boil.
2. Roll basil leaves into a cylinder and thinly cut lengthwise and set aside.
3. Cook the spaghetti in the water and remove when it is just shy of al dente – depending on the pasta, 3 minutes for fresh, 10 minutes for dried.
4. While the pasta is cooking, place the sauce into a sauté pan and heat slowly. Allow the sauce to reduce slightly.
5. After done, add the pasta to the sauce, and allow to finish cooking, over medium high heat. The sauce should coat the pasta and look cohesive. When you shake the pan, the sauce and pasta should move together.
6. Remove from the heat and add the basil and cheese. Toss until well incorporated.
7. Adjust the seasoning and serve immediately with meatballs, if desired! Serves 8. Nutrition information does not include meatballs.
When you use fresh ingredients, you don’t need to add a lot of things to it! Leave the skins on the tomatoes for extra fiber!
Hands down the best marinara sauce I’ve had. I think it had to do with the fresh garden tomatoes but the infused basil oil played a part too! So delicious and easy too!