This is a Martha Stewart recipe for spaghetti. You can make this with a 28 oz. can of Italian plum tomatoes, just strain them and pass through a food mill. I have LOTS of cherry tomatoes this year, so that is how I am posting the recipe. Times are an estimate.
My Private Note
Units: US | Metric
- 1In a tall stockpot, bring 3 quarts of water and 2 Tbs of salt to a boil.
- 2Wash and stem the cherry tomatoes.
- 3Drop the spaghetti into the boiling water and stir to make sure they don't stick.
- 4Cook until al dente, about 11 min, according to package instructions.
- 5Meanwhile, place a 12-inch saute pan over medium heat with the oil until hot.
- 6Add garlic to the pan and cook stirring occasionally, until garlic is lightly golden, about 30 sec.
- 7Add the red pepper flakes and remaining 1/4 tsp of salt; cook until garlic is medium golden, about 1 minute.
- 8Increase the heat to high and tilting the pan at an angle, add the tomatoes.
- 9Cook, swirling the pan occasionally, until the tomatoes begin to break down, the tomatoes will begin to burst open.
- 10Mash a few of the tomaotes with a spoon.
- 11If the tomatoes start to dry out, add a little of the pasta water.
- 12Drain the pasta when done and reserve a little of the cooking liquid in case sauce gets dry.
- 13Add the pasta to the sauce in the saute pan and cook until sauce begins to cling to the pasta, 3-4 minute.
- 14Stir in the basil and cook for 30 sec more.
- 15Divide among serving bowls and sprinkle with parmesan cheese if desired.
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Nutritional Facts for Perfect Spaghetti With Tomato Sauce
Serving Size: 1 (262 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 737.9
- Calories from Fat 272
- Total Fat 30.2 g
- Saturated Fat 4.2 g
- Cholesterol 0.0 mg
- Sodium 7295.1 mg
- Total Carbohydrate 92.4 g
- Dietary Fiber 4.3 g
- Sugars 9.0 g
- Protein 26.2 g