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Recipes
Tomato Basil Spaghetti
Recipe

11 INGREDIENTS • 6 STEPS • 1HR

Tomato Basil Spaghetti

5
8 ratings
I’ve always had a go-to pasta sauce, but wasn’t truly satisfied nor comfortable with the long list of ingredients in the sauce. This recipe solved all those problems, and more! Rich taste, simple ingredients and delicious flavor.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
I’ve always had a go-to pasta sauce, but wasn’t truly satisfied nor comfortable with the long list of ingredients in the sauce. This recipe solved all those problems, and more! Rich taste, simple ingredients and delicious flavor.
1HR
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
4
US / Metric
Tomatoes
San Marzano Tomatoes
1 can
(32 oz)
San Marzano Tomatoes
or 1 lb. Fresh Roma Tomatoes, Peeled
Olive Oil
2 Tbsp
Kosher Salt
to taste
Infused Oil
Garlic
3 cloves
Garlic, thinly sliced
Olive Oil
1/4 cup
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Pasta
Spaghetti
1 lb
Spaghetti
Parmesan Cheese
to taste
Butter
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
631
Fat
25.3 g
Protein
14.2 g
Carbs
83.0 g
Add to plan
logo
Tomato Basil Spaghetti
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Take out each tomato from the San Marzano Tomatoes (1 can) and remove as many seeds as possible. While doing so, crush with hands or potato masher. Transfer to a bowl and strain remaining juice from the can to remove the seed and add to the bowl with the crushed tomatoes. Reserve can with 1/2 c of water.
step 2
Heat Olive Oil (2 Tbsp) in a large skillet over medium-high heat. Add the tomatoes and sauce. Bring to a boil and cook until thickened. Reduce the heat and stir in reserved water. Season with Kosher Salt (to taste). Process should take around 30 minutes.
step 3
For the oil, heat Olive Oil (1/4 cup) in a small sauce pan over medium-low heat. Once hot, add the Fresh Basil Leaves (3 N/A) [Chiffonade], Crushed Red Pepper Flakes (1 pinch), and Garlic (3 cloves). Cook until the garlic has just browned. Remove from heat and strain, reserving the infused oil.
step 3 For the oil, heat Olive Oil (1/4 cup) in a small sauce pan over medium-low heat. Once hot, add the Fresh Basil Leaves (3 N/A) [Chiffonade], Crushed Red Pepper Flakes (1 pinch), and Garlic (3 cloves). Cook until the garlic has just browned. Remove from heat and strain, reserving the infused oil.
step 4
Cook Spaghetti (1 lb) in salted water until al dente. Once nearly finished, add the infused oil into the tomato sauce and combine. Season with Ground Black Pepper (to taste) and more Kosher Salt (to taste).
step 5
Once noodles are al dente, lift with tongs above water (allowing water to drip off), and transfer into a new small pan with a ladle of the tomato sauce and Butter (1 Tbsp). Toss noodles and then transfer to a plate.
step 6
Serve garnished with Fresh Basil Leaves (3) and Parmesan Cheese (to taste). Enjoy!
step 6 Serve garnished with Fresh Basil Leaves (3) and Parmesan Cheese (to taste). Enjoy!
Tags
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Budget-Friendly
Comfort Food
Shellfish-Free
Vegetarian
Pasta
Italian
Mediterranean
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