Spaghetti and Simple Tomato Sauce
Serves 4
It would be a tight race if I had to equate one dish with happiness and comfort, but I think it would come down to this pasta—one I’d gladly eat every day. (If only it guaranteed to keep my weight optimal—ha!) There’s nothing complicated or revolutionary about it. In fact, the recipe has been reduced to the simplest combination of ingredients and results in a formula that wraps me in solace every single time I eat it.
INGREDIENTS
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes (optional)
- One 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender or cut with a knife or scissors
- ½ teaspoon coarse salt
- 1 pound spaghetti (or any pasta)
- Grated Parmesan cheese, for serving
DIRECTIONS
- Boil a large pot of water. Meanwhile, heat a saucepan over medium heat, swirl in the oil, and add the garlic and red pepper flakes (if using), stirring until the garlic lightly sizzles but does not brown, about 30 seconds.
- Add the tomatoes and salt. Simmer over medium heat for at least 20 minutes and up to 30 minutes. Ten minutes before the sauce is ready, salt the boiling water and cook the spaghetti for 2 minutes shy of the package instructions and taste for doneness. Drain the pasta and toss with some sauce. For each serving, spoon on a little extra sauce and sprinkle with grated Parmesan cheese.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
About Canned Tomatoes: I’ve never met a canned tomato that I wouldn’t at least try—from run-of-the-mill grocery versions to the fancy ones from specialty Italian markets like Eataly. Some are too sweet, some too tangy, some robust, and others bland—and price doesn’t always determine the quality. Sample some options to see what you like—if one brand is too tangy, add a pinch of sugar. Too sweet? Add some salt. In recent years, my standby has been plain organic whole tomatoes from Muir Glen, for their balanced flavor and texture. They’re ideal to use both when they are the main ingredient (as in this recipe), or when they are one among many, as in Beef-Stuffed Peppers and Squash. Stock your pantry with 28- and 14½-ounce cans whole tomatoes and use a blender to “chop” or puree, as necessary. | Two More Quick Red Sauces for Pasta. Amatriciana: For this sauce, sauté a small minced red onion and two strips of chopped bacon in olive oil. Add a 28-ounce can of best-quality whole tomatoes, lightly pulsed in a blender or cut with a knife or scissors. Simmer for 30 minutes and then toss with a favorite cooked pasta. Arrabiata: To make this peppery sauce, sauté minced garlic and 2 small dried, crushed hot peppers, or 1 teaspoon crushed red pepper flakes. Add a 28-ounce can of best-quality whole tomatoes, lightly pulsed in a blender or cut with a knife or scissors. Simmer for 20 minutes. Combine with cooked pasta.
