Fresh Tomato Sauce With Spaghetti

By Diana Rattray

Updated 08/28/19

Fresh tomato sauce with spaghetti
Lisa Hubbard/Photolibrary/Getty Images
  • Total: 20 mins
  • Prep: 12 mins
  • Cook: 8 mins
  • Marinate: 20 mins
  • Yield: 1 pound spaghetti (serves 6)
Nutritional Guidelines (per serving)
241 Calories
7g Fat
36g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 pound spaghetti (serves 6)
Amount per serving
Calories 241
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 209mg 9%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 15%
Protein 10g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple tomato sauce is a delicious way to use fresh garden tomatoes. The sauce is seasoned with a little fresh basil and olive oil, along with garlic.

Ingredients

  • 1 to 1 1/2 pounds ripe tomatoes (about 3 large tomatoes)
  • 2 garlic ​cloves (peeled and minced)
  • 3 tablespoons ​olive oil
  • 1/4 cup fresh basil (chopped)
  • 1/2 teaspoon salt (or to taste)
  • Dash black pepper (to taste)
  • 1 pound spaghetti

Steps to Make It

  1. Gather the ingredients.

  2. If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds.

  3. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired.

  4. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.

  5. Cook pasta in boiling salted water following package directions until just tender, drain and toss hot with the marinated tomato sauce.

  6. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave.

  7. Serve immediately with Parmesan cheese.

Tip

  • If you don't like the taste of uncooked garlic, sauté it for a minute or two in the olive oil. Let it cool and add it to the sauce.

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