Spaghetti with Fresh Tomato Sauce
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
Total TimePrep: 15 min. Cook: 30 min.
- 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; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.
- Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over 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.
Nutrition Facts1 cup spaghetti with 3/4 cup sauce (calculated without cheese): 327 calories, 8g fat (1g saturated fat), 0 cholesterol, 607mg sodium, 55g carbohydrate (9g sugars, 5g fiber), 10g protein.
Originally published as Spaghetti with Fresh Tomato Sauce in tasteofhome.com
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