When my mom made spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
Featured In: 42 Better-for-You Pasta Recipes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 pounds plum tomatoes, chopped (about 5 cups)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces uncooked spaghetti
- 1/4 cup thinly sliced fresh basil
- 1 teaspoon sugar, optional
- Grated Romano cheese and additional basil
- In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
Stir 1/4 cup basil and, if desired, sugar into sauce. Serve with spaghetti. Top with cheese and additional basil.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 4 servings.
Originally published as Spaghetti with Fresh Tomato Sauce in TasteofHome.com 2016
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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