About
Oh sure, you could always use a jarred tomato sauce for your pasta... but why not go the extra mile? Especially when that extra mile only takes 20 minutes? Fresh-Is-Best Spaghetti serves up a bright, sweet, flavorful tomato sauce made fresh on the stovetop! No need to wait for hours to get the sauce perfect. Fresh-Is-Best Spaghetti is vibrant and ready in no time to coat your favorite pasta! Fresh is really best!
Ingredients
- For the pasta:
- 8 ounces spaghetti
- 3 tablespoons olive oil
- 1/2 onion, diced
- 8 cloves garlic, roughly chopped
- 2 pounds ripe tomatoes, chopped, juices reserved
- 1/4 cup red wine
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 15 basil leaves, torn
- Optional, for serving:
- Pecorino Romano, to taste, freshly grated
- chili flakes, to taste
- Kalamata olives, to taste
- capers, to taste
- basil leaves, to taste
Directions
Step 1 -In a large pot of salted, boiling water, add the spaghetti and cook it to al dente, according to the package directions.
Step 2 -While the pasta cooks, in a large skillet over medium-high heat, add the olive oil.
Step 3 -Add the onions to the hot oil and cook, while stirring, until tender, about 3-4 minutes.
Step 4 -Reduce the heat to medium.
Step 5 -Add the garlic to the hot oil and cook, while stirring, until it is fragrant and golden, about 2 minutes.
Step 6 -Add the chopped tomatoes and their juices to the onion mixture.
Step 7 -Increase the heat to medium-high.
Step 8 -Add the red wine to the tomato mixture and bring it to a simmer.
Step 9 -Simmer the tomato mixture until the alcohol cooks off and the tomatoes begin to break down, about 5 minutes.
Step 10 -Add the salt and the pepper to the tomato mixture.
Step 11 -Reduce the heat to low.
Step 12 -Cover the skillet and simmer the sauce mixture.
Step 13 -Drain the pasta, add it to the tomato mixture, and toss to combine until the pasta is fully coated.
Step 14 -Add 15 of the basil leaves to the pasta mixture and stir to combine.
Step 15 -Serve topped with the Pecorino Romano, the chili flakes, the olives, the capers, and the extra basil leaves.
