Spaghetti With Tomato Sauce (Martha Stewart)

The aroma of tomato sauce simmering on the stove is pure nostalgia for me. I remember being a little girl, perched on a stool in my grandmother’s kitchen, watching her stir a massive pot of what seemed like pure magic. The sweetness of ripe tomatoes, the fragrant garlic, and the little kick from red pepper flakes created an experience that transported me to a happy place. Even now, decades later, this simple dish brings back those comforting memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 8 ounces spaghetti
• 3 quarts water
• 2 tablespoons coarse salt
• 1 1/2 lbs tomatoes (vine-ripened or cherry or baby pear) or 28 ounces Italian plum tomatoes
• 1/4 cup olive oil (extra-virgin)
• 4 garlic cloves, cut into 1/8 inch pieces
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon coarse salt
• 1/4 cup fresh basil (loosely packed and torn) or 1/4 cup fresh parsley (loosely packed and torn)
• Parmigiano-Reggiano cheese, grated (for serving)

Equipment Needed

• Tall stockpot
• Separate pot
• Ice-water bath
• Sharp knife
• 12-inch sauté pan
• Colander

Instructions

1. In a tall stockpot, bring 3 quarts of water and 2 tablespoons of coarse salt to a boil. This heavily salted water is crucial for properly seasoning the spaghetti as it cooks.

2. While the water is heating, prepare the tomatoes. Fill a separate pot with water and bring it to a boil. To easily peel the tomatoes, cut a small X on the bottom of each one. The X helps the skin to curl away when submerged in the boiling water. Add 2 tablespoons of salt to the water to help loosen the skins.

3. Carefully drop one or two tomatoes into the boiling water just until the skin begins to curl back from the X, usually about 30 seconds. Don’t overcrowd the pot; work in batches.

4. Immediately lift the tomatoes out of the boiling water and plunge them into an ice-water bath to stop the cooking process. This prevents the tomatoes from becoming mushy.

5. If the skins don’t slip off easily, return the tomatoes to the boiling water for a few more seconds. Once cooled, use a sharp knife to peel off the skins. Cut the outside fleshy part of the tomatoes into large pieces, then cut them into strips.
   If you are using whole canned Italian plum tomatoes, make sure to strain them well before adding them to the pan. This removes excess liquid and prevents the sauce from becoming watery.

6. Once the water in the stockpot is boiling rapidly, drop in the spaghetti and stir immediately to prevent sticking. Cook until al dente, which usually takes about 11 minutes. The pasta should be firm to the bite, not mushy.

7. While the spaghetti is cooking, place a 12-inch sauté pan over medium heat and add the 1/4 cup of extra-virgin olive oil. Make sure the pan is hot before adding the oil to prevent it from soaking into the pan.

8. Add the 4 garlic cloves (cut into 1/8 inch pieces) to the pan. Cook, stirring occasionally, until the garlic is lightly golden, about 30 seconds. Be careful not to burn the garlic, as it will become bitter.

9. Add the 1/4 teaspoon of red pepper flakes and the remaining 1/4 teaspoon of coarse salt. Cook until the garlic is medium golden, about 1 minute. The red pepper flakes will infuse the oil with a subtle heat.

10. Increase the heat to high. Tilting the pan at an angle, add the reserved tomatoes. Cook, swirling the pan occasionally, until the tomatoes begin to break down. Pear tomatoes will burst, and canned tomatoes will thicken. This process usually takes about 10-15 minutes.

11. Drain the spaghetti in a colander, reserving 1 cup of the pasta cooking liquid in case the sauce gets too dry when the spaghetti is added.

12. Add the drained spaghetti to the sauce in the sauté pan. Cook until the sauce begins to cling to the spaghetti, about 3 to 4 minutes, tossing frequently to coat all the strands. If the sauce is too thick, add a little of the reserved pasta water to loosen it.

13. Stir in the 1/4 cup of torn fresh basil (or parsley) and cook for 30 seconds more. The basil adds a fresh, aromatic touch.

14. Divide the spaghetti among bowls and sprinkle with grated Parmigiano-Reggiano cheese, if desired. Serve immediately.

Expert Tips & Tricks

• For a richer sauce, add a tablespoon of tomato paste along with the fresh or canned tomatoes. This intensifies the tomato flavor.
• To prevent the spaghetti from sticking together after draining, toss it with a tablespoon of olive oil while it is still hot.
• If you want to add a protein, consider sautéing some Italian sausage, shrimp, or chicken and adding it to the sauce along with the tomatoes.
• Don’t overcook the garlic! Burnt garlic will make the sauce bitter.
• Use high-quality olive oil for the best flavor. Extra-virgin olive oil has a more robust taste than regular olive oil.

Serving & Storage Suggestions

Serve the Spaghetti With Tomato Sauce immediately for the best flavor and texture. You can garnish it with extra fresh basil or parsley and a generous grating of Parmigiano-Reggiano cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the spaghetti in a saucepan over medium heat, adding a little water or olive oil if needed to prevent it from drying out. You can also reheat it in the microwave, but the texture may be slightly softer.

Freezing is not recommended, as the spaghetti can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	367 kcal	18%
Total Fat	14.8g	22%
Saturated Fat	2.1g	10%
Cholesterol	0mg	0%
Sodium	3646.4mg	151%
Total Carbohydrate	50.3g	16%
Dietary Fiber	4g	16%
Sugars	6g	24%
Protein	9.2g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free spaghetti made from rice flour or corn flour.
• Vegan: Omit the Parmigiano-Reggiano cheese or use a vegan parmesan alternative.
• Spicy: Add more red pepper flakes to the sauce for a spicier dish.
• Herbs: Experiment with different herbs, such as oregano, thyme, or rosemary, in addition to or instead of the basil or parsley.
• Vegetables: Add other vegetables to the sauce, such as onions, bell peppers, or zucchini. Sauté them along with the garlic.

FAQs (Frequently Asked Questions)

Q: Can I use dried basil instead of fresh?
A: While fresh basil provides the best flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every 1/4 cup of fresh.

Q: How do I prevent the spaghetti from sticking together?
A: Be sure to use plenty of salted water when cooking the spaghetti, and stir it frequently while it’s cooking. After draining, toss it with a little olive oil to prevent sticking.

Q: Can I make this sauce ahead of time?
A: Yes, you can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it before adding the cooked spaghetti.

Q: What if I don’t have fresh tomatoes?
A: Canned Italian plum tomatoes are a great substitute for fresh tomatoes. Just be sure to drain them well before adding them to the pan.

Q: Can I add wine to the sauce?
A: Yes, you can add about 1/2 cup of red wine to the sauce after cooking the garlic and red pepper flakes. Let the wine reduce for a few minutes before adding the tomatoes.

Final Thoughts

This Spaghetti With Tomato Sauce recipe is a timeless classic that’s perfect for a quick and satisfying meal. Its simplicity belies its incredible depth of flavor, and with a few simple adjustments, you can easily customize it to your liking. Don’t be afraid to experiment with different herbs, vegetables, or proteins to create your own signature version. I encourage you to try this recipe and share your feedback! Consider pairing it with a crisp green salad and a glass of your favorite Italian red wine for a complete and delicious dining experience. Buon appetito!