How do you make spaghetti with tomato sauce?

In this blog post, we will teach you how to make spaghetti with tomato sauce. We will discuss how to choose the right spaghetti, how long to cook pasta, and how to make the most delicious tomato sauce.

How do you make spaghetti with tomato sauce?

To make spaghetti with tomato sauce, you will need:

  • 1 kg of spaghetti
  • 100 g of tomato paste
  • 2 tbsp. tablespoon olive oil
  • 4 small onions
  • 1 clove of garlic
  • 70 g parmesan
  • 1 pinch of parsley
  • 1 pinch of sweet pepper
  • 1 pinch of thyme
  • 2 bay leaves
  • 2 basil leaves
  • One pinch of oregano
  • salt pepper

The ingredient list is for four servings; adjust accordingly. 

Here’s how you prepare spaghetti with tomato sauce:

Step 1: Boil the onions in slightly salted water in which you will put one tablespoon olive oil, two bay leaves, then after boiling, the pasta.

Step 2: Sauté in 1 tablespoon of olive oil, the crushed garlic clove—season with salt, pepper, sweet pepper, parsley, a little thyme, and oregano. Add the tomato coulis juice and a little water, stir well, and simmer for 5 minutes over low heat.

Step 3: When the pasta is cooked, drain it carefully, pour it into a dish and cover it with the Italian tomato sauce. Sprinkle with a little Parmesan, garnish with basil leaves, and serve hot.

Tip:  For a fresh tomato sauce recipe, replace the can of tomato paste with real fresh tomatoes. You know the ones that eye you on the market display and are soaked in the sun. This simple sauce recipe gets a little trickier, but you’ll see it’s doable.

That is it. Enjoy your spaghetti with tomato sauce!

Other FAQs about Spaghetti which you may be interested in.

How long will cooked spaghetti last in the fridge?

Is spaghetti good for health?

How do you make leftover spaghetti not dry?

How to make spaghetti with tomato sauce: the right choice

An excellent dry dough (and this is the case with spaghetti) is a dough that does not disintegrate during cooking. It depends on the quality of the wheat used and the method of manufacture—the more handcrafted, the better.

 In fact, unlike industrial pasta, artisanal pasta has taste, sticks perfectly to cooking, and does not stick, even when it has been forgotten in the colander—quality at a price.

To eat spaghetti-like in a restaurant, we will forget the cheapest pasta from the supermarket. We will prefer more upscale dry pasta, like those found at the Italian grocery store (or in some delicatessens). Thus, among the artisanal pasta brands selected by amateurs, let us quote Benedetto Cavalieri, Pasta Fabri, or Pastificio Faella. As for industrial pastes, we could also recommend the Garofalo, Voiello, or De Cecco brands.

All this indicates that the taste being subjective, the best brand of pasta will be the one you like.

How to make spaghetti with tomato sauce: cooking time

Italian pasta is best-enjoyed al dente. This is how they are best: firm to the bite. Again, it’s a matter of taste. Rely on the cooking time indicated on the package and arrange it (plus or minus a minute) according to your preference. Note, however, that firm pasta better preserves vitamins and minerals. And they’re also more comfortable to digest.

Bring a large quantity of salted water (count 1 liter of water + 10 g of salt for 100 g of pasta) to the boil, avoiding the pasta water to boil over, of course, before cooking it. Pasta, the desired time, and drain them.

How to make spaghetti with tomato sauce: the importance of the sauce

Any spaghetti lover should know these essential rules:

  • For every 450 grams of pasta, use five and a half liters of water and three tablespoons of salt. Don’t add salt to the water before it boils, or it will take longer to cook. 
  • Always use extra virgin olive oil. 
  • When making the sauce, never let the oil burn. If you see smoke, remove the pan from the heat until it disappears.
  • When you add the final touch to your pasta with a butter sauce, use it cold so that it emulsifies better. 
  • Never boil a sauce until you have added the pasta. 
  • The sauce should always be integrated with the pasta, smooth, as flexible as silk, and homogeneous. 
  •  For added depth, freshness, and contrast, add the fresh herbs and natural tomato after mixing the pasta with the sauce. Make a splash of oil at the end.
  • Remove the pasta with its sauce from the heat before adding the cheese.
  • Less is always more. The important thing is that the pasta and the sauce are one, a sum greater than their parts. Fat and cheese are not as important as water and balance.
  • Always plate the pasta thinking that it will be consumed in a few minutes.

Final thoughts

To resume: There is perhaps no more straightforward recipe than spaghetti with tomato sauce. Cook the spaghetti, add the sauce, and enjoy your easy meal!

Fast and effective. That’s all we ask of a recipe for an evening meal after a hard day’s work. This tomato sauce recipe will appeal to children and adults alike. Now that we’ve got you covered, it’s time to cook!

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