Spaghetti with Classic Tomato Basil Sauce
“Spaghetti Pommadore Basilico”
Nothing is more intrinsically Italian than this simple sauce of robust tomatoes and sweet fragrant basil. This is a subtly flavoured, versatile sauce that is delicious served on its own or it can be tailored to suit any taste by adding vegetables, meat, seafood or poultry to the base recipe.
Preparation Time:
10
min
Cooking Time:
30
min
Servings:
4
Ingredients
1/4 cup (50 mL)
olive oil
1
onion, very finely chopped
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 can (796 mL)
good quality whole tomatoes such as San Marzano
4
cloves garlic, minced
1/2 cup (125 mL)
finely chopped basil leaves (approx.)
1 lb (454 g)
Giovanni Panzani Spaghetti #5
Freshly grated Parmagiana-Reggiano cheese
Method
  1. Heat the oil in a large, heavy skillet set over medium heat. Add the onion, salt and pepper. Cook, stirring often, for 7 to 10 minutes or until softened.
  2. Pulse the tomatoes in a food processor or blender until smooth. Add tomatoes and garlic to the skillet. Bring to a boil; reduce the heat and simmer for 15 minutes or until slightly thickened. Meanwhile, prepare the spaghetti according to package directions.
  3. Stir the basil into the sauce. Adjust seasonings to taste. Toss hot, drained spaghetti with sauce and additional torn basil leaves to taste. Serve with cheese.
Tips
This sauce is easy to make and doubles or triples easily to make batches for the freezer.
Ingredient Notes
San Marsano Tomatoes: This variety of plum tomato has the worldwide distinction of being the best tomato to use for sauce. Brought to Naples as a gift from Peru, the tomatoes were first grown in the volcanic soil of Mount Vesuvius. These tomatoes stand out over popular Roma tomatoes because their flesh is thicker with fewer seeds and their flavour is sweeter and more robust with less acidity. In the canned tomato aisle, look for imported products labeled San Marsano, they often contain less sodium than other canned tomatoes, too. If San Marsano tomatoes are unavailable, regular whole canned tomatoes can be used but they may require a longer simmering time than the recipe dictates to produce the same concentrated flavour.
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Spaghetti with Classic Tomato Basil Sauce

“Spaghetti Pommadore Basilico”



Preparation time: 10
Cooking time: 30
Servings: 4


Ingredients

1/4 cup (50 mL)
olive oil
1
onion, very finely chopped
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 can (796 mL)
good quality whole tomatoes such as San Marzano
4
cloves garlic, minced
1/2 cup (125 mL)
finely chopped basil leaves (approx.)
1 lb (454 g)
Giovanni Panzani Spaghetti #5
Freshly grated Parmagiana-Reggiano cheese



Method

  1. Heat the oil in a large, heavy skillet set over medium heat. Add the onion, salt and pepper. Cook, stirring often, for 7 to 10 minutes or until softened.
  2. Pulse the tomatoes in a food processor or blender until smooth. Add tomatoes and garlic to the skillet. Bring to a boil; reduce the heat and simmer for 15 minutes or until slightly thickened. Meanwhile, prepare the spaghetti according to package directions.
  3. Stir the basil into the sauce. Adjust seasonings to taste. Toss hot, drained spaghetti with sauce and additional torn basil leaves to taste. Serve with cheese.

Tips

This sauce is easy to make and doubles or triples easily to make batches for the freezer.

Ingredient Notes:

San Marsano Tomatoes: This variety of plum tomato has the worldwide distinction of being the best tomato to use for sauce. Brought to Naples as a gift from Peru, the tomatoes were first grown in the volcanic soil of Mount Vesuvius. These tomatoes stand out over popular Roma tomatoes because their flesh is thicker with fewer seeds and their flavour is sweeter and more robust with less acidity. In the canned tomato aisle, look for imported products labeled San Marsano, they often contain less sodium than other canned tomatoes, too. If San Marsano tomatoes are unavailable, regular whole canned tomatoes can be used but they may require a longer simmering time than the recipe dictates to produce the same concentrated flavour.