Classic Spaghetti with Fresh Tomato Sauce

Experience the timeless elegance of Italian cuisine with this Classic Spaghetti with Fresh Tomato Sauce. This dish celebrates the vibrant flavor of ripe tomatoes, transformed into a simple yet utterly delicious sauce that clings perfectly to al dente spaghetti. It’s a comforting, versatile, and satisfying meal that proves true culinary magic often comes from the freshest ingredients and straightforward preparation. Whether you’re looking for a quick weeknight dinner, a romantic meal, or a crowd-pleasing vegetarian option, this iconic pasta dish is a testament to the fact that sometimes, less truly is more.

Ingredients:

For the Fresh Tomato Sauce:

• 2 pounds (about 6-8 medium) ripe fresh tomatoes (Roma, San Marzano, or other flavorful varieties), cored and roughly chopped
• 3 tablespoons extra virgin olive oil
• 4-5 cloves garlic, thinly sliced or minced
• ¼-½ teaspoon crushed red pepper flakes (optional, for a subtle kick)
• ½ cup fresh basil leaves, torn or roughly chopped (plus more for garnish)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)
• Optional: 1 teaspoon granulated sugar (to balance acidity if needed)

For the Spaghetti:

• 1 pound (450g) spaghetti
• Salt for pasta water

For Serving (Garnish & Optional Additions):

• Freshly grated Parmesan cheese or Pecorino Romano
• Extra fresh basil leaves
• Drizzle of extra virgin olive oil

Step-by-Step Instructions:

1. Prepare the Tomatoes:
   • Wash and core the fresh tomatoes. You can roughly chop them; some prefer to remove the skin and seeds, but for a rustic sauce, it’s not strictly necessary. If you prefer a smoother sauce, you can briefly blanch, peel, and deseed them, or pass the cooked sauce through a food mill later.
2. Sauté Aromatics for the Sauce:
   • In a large, deep skillet or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-low heat.
   • Add the thinly sliced or minced garlic and the crushed red pepper flakes (if using). Sauté gently for 2-3 minutes until the garlic is fragrant and lightly golden. Be careful not to burn it, as burnt garlic will taste bitter.
3. Simmer the Tomato Sauce:
   • Add the chopped fresh tomatoes to the skillet.
   • Stir in the ½ teaspoon salt and ¼ teaspoon black pepper. If your tomatoes are very tart, you can add 1 teaspoon of sugar at this stage to balance the acidity.
   • Increase the heat to medium-low, bring the sauce to a gentle simmer, then reduce heat to low. Cover the skillet and let the sauce simmer for 20-30 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly. For a chunkier sauce, use the back of a spoon to gently mash some of the tomatoes.
4. Cook the Spaghetti:
   • While the sauce simmers, bring a large pot of generously salted water to a rolling boil. The water should taste like the sea.
   • Add the spaghetti and cook according to package directions until perfectly al dente (meaning firm to the bite).
   • Before draining, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and set aside.
5. Combine Pasta and Sauce:
   • Add the cooked and drained spaghetti directly into the skillet with the fresh tomato sauce.
   • Add about half of the fresh basil leaves.
   • Toss everything together vigorously for 1-2 minutes, allowing the pasta to absorb the sauce and the flavors to meld. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
6. Garnish and Serve:
   • Remove the skillet from the heat.
   • Serve the spaghetti immediately in warm bowls.
   • Garnish generously with freshly grated Parmesan or Pecorino Romano cheese and the remaining fresh basil leaves. A final drizzle of good quality extra virgin olive oil can enhance the flavors.

Tips, Variations, and Storage:

• Tomato Quality: The quality of your fresh tomatoes will significantly impact the flavor of this simple sauce. Use the best, ripest tomatoes you can find. In off-season, high-quality canned San Marzano whole peeled tomatoes can be used as a substitute; simply crush them by hand before adding to the pan and simmer a bit longer.
• Smooth Sauce: For a smoother sauce, after simmering and before adding pasta, you can use an immersion blender to lightly blend the sauce, or carefully transfer it to a regular blender (blend in batches, vent lid) and then strain if desired.
• Added Flavor:
  • Onion: Sauté ½ a finely chopped small onion with the garlic for a deeper aromatic base.
  • Wine: Add ¼ cup of dry white wine after sautéing the garlic, let it reduce by half before adding tomatoes.
  • Vegetables: Add finely diced zucchini or bell peppers along with the tomatoes.
• Protein Boost: Add cooked meatballs, Italian sausage, or grilled chicken to the finished dish.
• Cheese: Don’t skimp on good quality Parmesan or Pecorino Romano. It truly elevates the dish.
• Storage: Leftover spaghetti with sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Pairings:

• Bread: Crusty Italian bread or garlic bread is perfect for mopping up every last bit of sauce.
• Salad: A simple green salad with a light vinaigrette or a caprese salad (tomatoes, fresh mozzarella, basil) would be an ideal fresh accompaniment.
• Wine: A medium-bodied Italian red wine like Chianti, Sangiovese, or a light-bodied Pinot Noir would complement the tomato sauce beautifully. For white, a crisp Pinot Grigio or Vermentino.
• Appetizer: Start with some olives, bruschetta, or an antipasto platter.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes
• Servings: 4
• Cuisine: Italian (Classic)
• Effort Level: Easy-Medium