Is there anyone who doesn’t like spaghetti?
Even in my pickiest of days, pasta was one of the few items on my “will eat” list. Now that I’ve expanded my palate, I’m having fun experimenting with different sauce recipes!
This is one of those rare recipes where I wouldn’t change a thing. I’ve made it many times now, and I follow this to a T (which, let’s face it, is unusual for me). It’s a great recipe for entertaining, just add a salad, chicken and/or garlic bread. You could also add ground turkey meat into the sauce (which I plan to try!).
PS If you’re not a big spicy foods fan, just leave out the red pepper flakes and add Italian seasoning instead (like oregano and basil).
serves 4, via EatLiveRun
8 oz dry spaghetti
2 tbsp olive oil
1 28-oz can whole peeled plum tomatoes with basil
3 tbsp tomato paste
2 cloves garlic, minced
1 tsp red pepper flakes
1/4 tsp sugar
1/2 tsp salt
fresh ground pepper
Place the whole peeled plum tomatoes in a blender and process until smooth.
Meanwhile, boil a pot of water and cook the pasta until just past al dente.
Heat the olive oil over medium heat in a large skillet. When hot, add the garlic and saute 30 seconds. Add the tomato paste and red pepper flakes. Saute 2 minutes then pour in the plum tomatoes. Mix well until everything has combined. Add sugar, salt and pepper. Bring to a simmer for as long as desired – anywhere from 10 to 30 minutes (until ready to serve).
Add cooked spaghetti to sauce and toss to coat. Add a big glug of olive oil and any other seasonings to taste. Serve immediately.