Prep 10 mins
Cook 10 mins
This is the easiest, quickest spaghetti sauce you could ever want. Great for those nights when you just want something fast, but homemade. I never buy bottled spaghetti sauce anymore since I found this gem on Martha Stewart Living titled Spaghetti 101. It is definitely cheaper and tastier than any bottled sauce you could buy. Now, for me, this will never take the place of my Sunday Dinner Gravy, but it is great for what it is intended.
- 1 (28 ounce) can Italian plum tomatoes
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, crushed
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄2 cup red wine (optional)
- 8 ounces pasta
- Pulse tomatoes a couple of times in food processor or you can buy crushed tomatoes.
- Place a 12-inch saute pan over medium heat and add oil. Add garlic to pan and stir occasionally or until garlic is lightly golden. Add red pepper flakes,basil and salt Cook 1 minute more or until garlic is medium golden.
- Increase heat to medium high and add the tomatoes, sugar and wine if you choose to use it. Stir occasionally until tomatoes start to thicken, about 5 to 8 minutes.
- Cook pasta until al dente or about 10 minutes. Drain pasta in colander, reserving about 1/2 cup pasta water in case sauce gets too dry. Add cooked pasta to saute pan and toss with sauce until sauce begins to coat pasta which is about 2-3 minutes. Serve and sprinkle with freshly grated Parmigiano-Reggiano cheese.
OMG - this sauce is sooooo good I wish I had tripled the recipe and put some in the freezer! I made meatballs to go with it and served both over pasta. This was my very first attempt at making homemade spaghetti sauce and it was a success thanks to this wonderful recipe! A keeper for sure.
Wow! A great money saver and best more flavorful then jarred sauces. Was out of wine, but could tell that it would add great flavor to this sauce. It was perfect served over baked polenta not too sweet and just a little kick from the red pepper flakes. Will be making this often. Thanks for the post.