Tomato Spaghetti Recipe

The best thing about pasta is that not only can it be tweaked, dumbed down, sauced up, and customized in a number of ways but the ease of making the dish can also be chosen according to your mood, the ingredients, the ease of cooking the pasta, and the final preparation will come out delicious nonetheless. For instance, the more ambitious can indulge in a creamy lobster linguine or a baked pasta, while the lazy and couch-borne folk can resort to a simpler dish like this tomato spaghetti.

Tomato Spaghetti picks the best of all pasta recipes and churns out a saucy and delicious dish that can be your go-to meal on weeknights. In fact, if you switch to a healthier spaghetti alternative (say, whole wheat), you can cut back on the carbs as well, making the spaghetti dish a healthy, sumptuous, and decadent meal! Follow the recipe below to whip up the perfect tomato spaghetti.

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Tomato Spaghetti

A saucy vegetarian spaghetti recipe.

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Course

Main Dish

Cuisine

Italian

Prep Time

20 minutes

Cook Time

55 minutes

Servings

MetricUS Imperial

Ingredients

• 1 bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• 1 kg ripe tomatoes
• 1 tbsp red wine or balsamic vinegar
• 480 g dried whole-wheat spaghetti
• 15 g Parmesan cheese
• olive oil

Course Main Dish Cuisine Italian Prep Time 20 minutes Cook Time 55 minutes Servings MetricUS Imperial Ingredients 1 bunch of fresh basil 1 medium onion 2 cloves of garlic 1 kg ripe tomatoes 1 tbsp red wine or balsamic vinegar 480 g dried whole-wheat spaghetti 15 g Parmesan cheese olive oil

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Instructions

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic.
3. Cut the tomatoes in half, and then roughly chop.
4. Heat oil in a saucepan on a medium heat and add the onion, then cook for around 7 minutes, or until soft and lightly golden.
5. Stir in the garlic and basil stalks for a few minutes, and then add the tomatoes and vinegar.
6. Season with a tiny pinch of salt and pepper. Continue cooking for around 15 minutes, stirring occasionally.
7. Stir in the chopped basil leaves, then reduce to low and leave to simmer.
8. Meanwhile, fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil. Add the spaghetti and cook till al dente.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and sprinkle with grated parmesan.
12. Serve.