Tomato Basil Spaghetti

photo by PanNan




- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- kosher salt
- 3⁄4 lb dried spaghetti
- 1 tablespoon olive oil
- 1⁄2 small onion (yellow or white)
- 4 garlic cloves, minced
- 2 bunches fresh basil, leaves chopped
- ground black pepper and kosher salt, to taste
- 14 1⁄2 ounces whole tomatoes with juice
- 8 ounces tomato sauce
- 1⁄4 cup parmigiano-reggiano cheese, grated (about 1 oz)
- 1 teaspoon dried red pepper flakes (opt. to taste)
directions
- Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for about 4 minutes. Season with salt and pepper to taste.
- Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!
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Reviews
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Made as written for The Quest 2014. This is indeed a tasty, satisfying, quick and easy-fix that I served w/meatballs and a side-salad. I will admit, however, that if I intended it to be my main meal of the day, I would prefer a protein with it (or in it). Without a protein, using black olives or mushrooms as optional adds would also add color and texture. A full bowl and a piece of garlic bread and I would be happy. Thx for sharing your recipe. :-)
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This makes for a perfect weeknight meal. It requires minimal prep, comes together quickly, and tastes fresh and delicious. I loved how the basil really comes through in this dish and the kick the hot red pepper flakes lend. The only change DH and I made was to use linguine noodles as that was what we had on hand. Made for PAC Spring 2013.
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I used a small onion and diced fresh tomatoes. They were very juicy so that was perfect. I didn't have tomato sauce so I used a little bit of Garden cocktail (vegetable juice). I topped mine with mozzarella cheese and red pepper flakes. It was so yummy with a fresh taste. Thanks LifeIsGood :) Made for Photo tag game
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RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!