How To Make Pasta With Tomato Sauce

Penne With Tomato Sauce Pasta Recipe by Tasty

For4servings

• 395g) crushed tomato (1 can)
• Salt to taste
• 12 lbpenne pasta (225g)
• 2 tablespoons olive oil
• 12 medium onion, finely chopped
• 12 teaspoon red chili flakes
• 1 clove garlic, minced
• 14 ozcrushed tomato (395g) 1 can

1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
3. Serve immediately.

For4servings

• 395g) crushed tomato (1 can)
• Salt to taste
• 12 lbpenne pasta (225g)
• 2 tablespoons olive oil
• 12 medium onion, finely chopped
• 12 teaspoon red chili flakes
• 1 clove garlic, minced
• 14 ozcrushed tomato (395g) 1 can

1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
3. Serve immediately.

Pasta with simple tomato sauce

It is possible that the recipe contains gluten and wheat. This dish is suitable for vegans.

9 Ingredients

• Prepare the sauce with the following ingredients: 1 tablespoon olive oil
• 1 medium brown onion chopped
• 2 garlic cloves crushed
• 1 x 800g can Italian diced tomatoes
• 1 tbsp tomato paste
• 1/3 cup finely chopped fresh continental parsley
• 1/2 teaspoon caster sugar
• Salt and freshly ground black pepper
• 400g penne rigate
• Prepare the sauce with the following ingredients:

5 Method Steps

• In a large frying pan, heat the oil (1 tablespoon olive oil) over medium heat until hot. Toss in the onion (1 brown onion, diced) and simmer, uncovered, turning often, for 3 minutes, or until the onion begins to soften. Cook, stirring constantly, for 1 minute, or until the garlic is fragrant (2 garlic cloves, smashed)
• Add the salt and pepper to taste. Combine the tomatoes (1 x 800g can Italian diced tomatoes) and tomato paste in a large mixing bowl (1 tbsp tomato paste). Turn the heat up to high and bring the mixture to a boil. Reduce heat to medium and continue to cook, uncovered, stirring often, for 6-7 minutes, or until the sauce has reduced and thickened somewhat. Add the parsley (about a third cup chopped fresh continental parsley) and sugar (about a half teaspoon caster sugar). Toss with a pinch of salt and freshly ground black pepper (salt and freshly ground black pepper)
• Meanwhile, cook the pasta (400g penne rigate) in a large pot of salted boiling water according to the package guidelines, or until al dente, according to the package directions. Drain the pasta and return it to the pan. Toss in the sauce until everything is well combined. Serve as soon as possible

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Recipe Notes

Tip for using the microwave: Combine the oil, onion, and garlic in a medium heatproof microwave-safe mixing bowl. Cook for 2 minutes on high/800 watts/100 percent for 2 minutes, uncovered. 1 minute on High/800 watts/100 percent, uncovered, with the tomato paste stirring constantly Cook, uncovered, on High/800watts/100 percent, stirring every 3 minutes, for 6-10 minutes, or until the sauce reduces and thickens somewhat, until the tomatoes are soft. Storage: Store the tomato sauce (and variants) in an airtight jar in the refrigerator for up to 3 days before using.

Refrigerate overnight to allow for defrosting.

(((Variations))) Pasta with tomatochilli sauce: In step 1, along with the garlic, add 1 tiny chopped fresh red chilli to the sauce.

Tossed spaghetti in a tomato-bacon sauce Add 2 bacon rashers, rind and extra fat cut, finely diced, to the onion in step 1, along with the salt and pepper to taste.

Nutritional Information

• Caloric intake: 453, energy intake: 1894 kJ, fat: 7g, saturated fats: 1g, fiber: 7g, protein: 14g, sodium: 57 mg, carbohydrates: 80 grams, sugar: 8 grams

All of the numbers shown above are averages. Image courtesy of William Meppem

Popular on Taste

This easy penne pasta dish asks for canned tomatoes, basil, garlic, and olive oil to create a homemade marinara sauce that can be served at any time of year for a quick and healthy dinner.

Simple Penne Pasta Marinara

Forrest Gump of simple dinners, this healthy penne pasta dish with tomato sauce is the perfect choice: Simply put, simple is as simple does. It’s easy in terms of both the ingredients and the preparation procedure, but it’s also full of emotion. This recipe, like my favorite tomato soup with a grilled cheese sandwich or the finest stovetop mac and cheese, is my go-to when I want to make simple home cuisine in a hurry. Made with canned tomatoes, tomato paste, and fresh garlic soaked in olive oil, this penne with quick-from-scratch marinara is perfect for any season.

Look no farther than this home-made pomodoro sauce recipe for a delicious pasta sauce prepared with fresh tomatoes.

Yes, it truly is that wonderful.

Penne Pasta with Easy Marinara

Marinara sauce is a dish that is relatively simple to prepare.

In the same way that fresh tomatoes are used in pomodoro sauce, canned tomatoes may be used in this recipe at any time of year because they are readily available. The rest of the ingredients are simple and straightforward, resulting in a sauce that is both simple and light.

• Whole San Marzano tomatoes are puréed with their juices. Make certain to purchase authentic San Marzano tomatoes that have been canned whole in a sauced tomato purée to avoid disappointment. In this recipe, I use DeLallo San Marzano type tomatoes, which are cultivated in Italy and imported to the United States of America. Interestingly, 95 percent of the San Marzano tomatoes sold in the United States are not actually from Italy, as the label claims, but are instead grown in the United States instead
• Extra virgin olive oil is a type of olive oil that is extracted from olives that have been harvested at their peak of freshness. Because the olive oil contributes significantly to the flavor of this dish, use the best extra virgin olive oil you can purchase. Clean-tasting olive oils that are fruity and bright are my favorites
• Garlic is another favorite. Tomato paste should be made using solid cloves of garlic that will be cooked whole. Tomato paste is just concentrated tomato, and it enhances the flavor of this sauce by adding depth. Using basil or oregano straight from the tube rather than the can saves on waste and is more convenient. Whatever herb you select, make sure it’s fresh
• Use Kosher salt and freshly ground black pepper to finish it off. In this dish, salt is used to balance the acidity of the tomatoes, while black pepper is used to provide a little fire.

How to Make Marinara Sauce

With only 5 ingredients, this simple marinara comes out light and vibrant, and it is really simple to create from start to finish from scratch. You can get the complete recipe for my homemade marinara sauce right here. Here are a few pointers to get you started on your marinara journey:

• In order to make the sauce, use your fingers to smash canned whole tomatoes. Pour the tomatoes into a mixing bowl and smash them with your fingertips or the back of a spoon until they are fine. Whole tomatoes give the sauce substance, while still keeping it thin, light, and with just the proper amount of chunks of texture. Don’t use puréed or crushed tomatoes in place of the whole tomatoes. They will thicken the sauce to an unacceptable degree. Instead of minced garlic, use crushed garlic to flavor the oil. As the crushed, entire garlic cloves steep in the heated extra virgin olive oil, they become sweet and soft, and when the tomatoes are added, the garlic continues to simmer for a while longer. The garlic will partially melt into the sauce as it cooks, allowing the bigger bits to be fished out before adding the pasta
• You may also choose to leave them in if you want. Browning the tomato paste will give it a more complex taste. Cooking the tomato paste in the garlic-infused oil removes the raw edge of the tomato sauce, resulting in a richness that enhances the taste of the sauce. If necessary, season with a pinch of sugar. Despite the fact that tomatoes are acidic vegetables, they may be made sweet by adding a sprinkle or two of sugar.

Finish Cooking the Penne Pasta Directly In the Sauce

To make the sauce, smash entire canned tomatoes with your fingers. Crush the tomatoes with your fingers or the back of a spoon once they have been put into a bowl. Whole tomatoes give the sauce substance, while still keeping it thin, light, and with just the proper amount of chunks of flavor. Use fresh tomatoes rather than puréed or crushed. Their actions will result in an excessively thick sauce; Garlic that has been crushed rather than minced can be used to flavor the olive oil. During the steeping process, entire garlic cloves become sweet and soft due to the heat of the extra virgin olive oil.

The garlic will partially melt into the sauce as it cooks, leaving the bigger bits to be fished out before adding the pasta; you may also leave them in if you like.

Using a garlic-infused oil to cook the tomato paste removes the raw edge of the tomato sauce and creates a richness that further enhances the flavor of the sauce.

A sprinkle or two of sugar can help bring out the sweetness of tomatoes, which are often acidic veggies.

• Cook the pasta until it is just just al dente, about 2 minutes less. Because the pasta will continue to cook in the sauce, soaking up the flavors as it cooks, there is no need to drain it. Place the pasta straight from its cooking water into the boiling sauce (don’t worry if some water gets into it
• It won’t hurt anything)
• And Cook the pasta until it is al dente, tossing it in the sauce as it cooks. If necessary, add a few tablespoons of the pasta water to loosen the spaghetti or if it appears that there will not be enough water to cover the pasta. The starch in the sauce also contributes to its thickening
• Season to taste, garnish with parsley, and serve. Season with additional salt or red chili flakes if desired, and don’t forget to add a large bunch of basil before serving.

Can You Freeze Penne Pasta?

Instead than purchasing one of those containers of frozen pasta from the grocery store, this penne pasta dish is a terrific make-ahead recipe that can be saved and reheated later. Prepare the spaghetti to completion and then freeze it in individual part containers (these containers are microwave and freezer safe) so that it can be reheated before serving. Pasta may be stored in the freezer for up to 2 months.

What to Serve with Penne Pasta

• The Killer Garlic Knots, Arugula Salad with Shaved Parmesan Three Ways, Italian Chopped Salad with Marinated Chickpeas, Caesar Salad with Garlic Croutons, Citrus Fennel and Avocado Salad, and many more are on the menu.

• If you try this recipe, please let me know how it turned out! Please rate and comment on this dish in the section below, as well as take a photo and tag me on Instagram with the hashtag #foodiecrusheats. Print

Penne Pasta with Marinara

Course Course I: The Main Course Penne pasta is a type of pasta that comes from Italy. Preparation time: 5 minutes Preparation Time40 minutes Time allotted: 45 minutes Servings6 Calories366kcal per serving

• A 128-ounce can of whole peeled San Marzano tomatoes with purée and kosher salt are all you’ll need. 1/4 cup extra-virgin olive oil
• 4 garlic cloves, peeled and crushed
• A pinch of salt and pepper 1tbsptomato paste
• 1tbspkosher salt
• 1/2 tbspfreshly crushed black pepper
• 2sprigs fresh basil or oregano, plus more basil for garnish
• 1pound dry penne pasta, or other preferred pasta of your choice
• 1tbsp fresh basil or oregano for garnish

• Start by bringing a big pot of salted water to a boil and seasoning generously with salt
• In the meantime, start making the marinara. Set aside in a large mixing bowl once you’ve mashed the tomatoes and purée with your hands or the back of a spoon
• In a large cold skillet, combine the extra-virgin olive oil and garlic cloves and heat over medium heat until the garlic is fragrant. Cook until the garlic is aromatic and brown, about 5 minutes, when it begins to crackle. Stir often while cooking. Keep an eye on the heat to ensure that the garlic does not cook too rapidly or burn
• Cook for 1-2 minutes, stirring constantly, until the tomato paste is completely incorporated into the garlic and oil (taking care not to let the oil splash and burn you as you add the paste). Sprinkle salt and pepper over the tomatoes as they’re being carefully spooned into the hot skillet with the oil and paste. Bring the water to a boil while adding the basil sprigs. Simmer for 30 minutes, stirring regularly, at a boiling simmer on a low heat, stirring occasionally. While you’re waiting for the oil to blend, toss the basil sprigs and garlic into the boiling water to cook for 2 minutes less than the package suggests. Meanwhile, cook the pasta until it’s 2 minutes shy of the recommended cooking time on the package. Transfer the pasta straight to the sauce, using a slotted spoon or spider, and continue to cook until the pasta is cooked but still firm to the bite. Toss the pasta to mix it thoroughly with the sauce, and add 1-2 tablespoons of the pasta water if necessary to thin or lengthen the sauce. Add fresh basil to finish it off and dish it up.

Make the pasta sauce ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 1 month. To assemble the dish, heat the sauce in a skillet before cooking the pasta and finishing it as indicated. 366 calories|58 grams of carbohydrates|10 grams of protein|10 grams of fat|1 gram of saturated fat|414 milligrams of sodium|204 milligrams of potassium|3 grams of fiber|2 grams of sugar|41 international units of vitamin A|1 milligram of vitamin C|19 milligrams of calcium|1 milligram of iron

More Pasta Recipes to Try Now

• Pasta with meatballs and tomato sauce
• Pasta with pomodoro sauce
• Shrimp scampi pasta
• Cacio e pepe with 5 ingredients
• Pasta with meatballs and tomato sauce

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Easy Spaghetti Recipe

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Why MakeEasy Spaghetti with Tomato Sauce?

• So delicious: The flavors of this spaghetti blend together so well that no one would know it was cooked with basic canned tomato sauce. Easy: Spaghetti can be prepared in 10 minutes, which is ideal for a hectic weeknight or at the conclusion of a long day. More time to relax in your pajamas with a bottle of wine
• More time to read a book. Dinner as a whole: Alternatively, a basic spaghetti and sauce meal may be served with a side of salsa
• You can even serve turkey meatballs or even a side of turkey breast roast. Budget-friendly. It’s good to treat yourself to a delicious dinner every now and then, but it’s even nicer to be able to enjoy the same excellent meal for a fraction of the price.

Instant Pot spaghetti is a quick and easy pasta dish that is similar to Instant Pot spaghetti. I’m a little fascinated with Instant Pot recipes, so I’m always on the lookout for new ways to reinvent classic dishes in the pressure cooker!

Ingredients for Easy Spaghetti Recipe

• Spaghetti: Any type of spaghetti will suffice. Whole wheat or whole grain is my preferred choice since it offers more fiber and minerals. Please keep in mind that the nutritional statistics for this wonderful spaghetti dish will be different if you use standard white pasta. Gluten-free spaghetti, such as brown rice, quinoa, and other similar grains, will also work, although it will cook more quickly than wheat. So keep an eye on it to avoid a mushy mess
• Tomato sauce (also known as tomato paste): There are so many tomato products available on the market these days, both in cans and jars, that I find myself getting lost in the aisle as well! To some extent, this explains why I simply purchase a 12-pack of organic low-sodium canned tomato sauce from Costco and use it in every dish. The other reason is that alternative tomato-based products are prohibitively expensive to purchase. To make delicious spaghetti, you’ll need a can of tomato sauce that says “tomato sauce” on the label and is inexpensive and preferably low in salt. That means there will be no “sauce” for spaghetti, no “sauce for pizza,” no “sauce for pasta,” and no “marinara sauce.” “Tomato sauce” is all there is to it.
• Parmigiano-Reggiano cheese: Pre-grated Parmesan cheese in a shaker contains cellulose as a filler, which is why it is so popular. It is not a true Parmesan cheese, as the name implies. Furthermore, it does not have the same freshness. If you want to make this fast spaghetti dish, I highly recommend using a block of fresh parmesan and grating it yourself.

Keeping the Parmesan block safe. Refrigerate or freeze the remainder for up to 2-3 months if it isn’t used right away. Allow to defrost before using for pasta salad or lentil soup or roasted cauliflower when needed, grating as needed. I strongly advise using fresh and genuine Parmesan cheese; not only does it taste better, but it also elevates the restaurant-quality of this easy meal!

• This recipe calls for a lot of minced garlic, which gives it the same flavor as a handmade spaghetti sauce. Extra virgin olive oil and fresh garlic: You’ll need enough of minced garlic in this recipe, which gives it the same flavor as a homemade spaghetti sauce. Dried oregano, sea salt, and freshly ground pepper: All that is required is a basic spice to be added to the sauce.

How to Make Spaghetti with Tomato Sauce

This recipe calls for a lot of minced garlic, which gives it the same flavor as a handmade spaghetti sauce. Extra virgin olive oil and fresh garlic: You’ll need heaps of minced garlic in this recipe, which gives it the same flavor as a homemade spaghetti sauce. Salt, pepper, and dried oregano (optional). To make the sauce taste better, a basic spice may be used.

• Prepare the spaghetti by filling a large Dutch oven or pot 3/4 full with cold water and bringing it to a boil. Toss in 2 teaspoons salt and the pasta. Using tongs, separate the pasta a few times during the first 2 minutes of cooking to ensure that it does not stay together. Continue to boil, uncovered, for another 5 minutes, or until the pasta is al dente, tossing periodically.

Tips for preparing gluten-free spaghetti include the following:

• It cooks a little more quickly than wheat, so keep an eye on it. It has a tendency to cling, so mix often and rinse well with cold water after draining. During cooking, it causes the water to become murky, which is normal.

• Drain the pasta: Towards the conclusion of the cooking time, test the spaghetti for doneness by taking one strand onto a dish with tongs. Do not overcook until the meat becomes overly tender. Cooked pasta with a little of bite is the secret to a delicious pasta dish. Drain the water through a colander.

How To Tell When Pasta is Done

You might be familiar with the ancient technique of throwing spaghetti against a wall to test if it sticks. That’s something you shouldn’t do. In any case, it is a fantastic method to identify whether anything is overdone! The only way to know for sure is to put it to the test along the road, and that’s something you should do. Take one out, blow on it, or run it under cold water to cool it down, and then bite into it with both teeth! Generally speaking, if it’s palatable with a bite (but not undercooked and hard), it’s done.

• Cook the garlic: Return the saucepan to medium heat and add the olive oil, 4 garlic cloves, and oregano. Cook for about 5 minutes, stirring constantly. Cook for 20 seconds, stirring regularly, until the sauce is thick. Garlic cooks quickly and may easily burn, so don’t take your eyes off the pan. Turn the heat down to a minimum. In a separate bowl, combine the drained pasta and tomato sauce together with the remaining 1/2 teaspoon salt, pepper, and 1 additional fresh garlic clove: Gently stir until the mixture is completely warmed through. The addition of 1 clove of fresh garlic at the end is mandatory. a sprinkle of parmesan cheese. Then put it on the table immediately

Optional Add-In’s and Variation

• Olives: I enjoy adding pitted Kalamata olives to garlicky pasta dishes, such as thischicken and whole wheat spaghetti, to bring out their flavor. They’re simple to use because they come in a jar and provide zest as well as a somewhat acidic, salty flavor. I don’t even slice them
• I just throw them away. To add extra protein to this healthy spaghetti dish, use cooked chicken breast that has been shredded or cubed, or tasty leftovers of honey garlic chicken or lemon chicken. Also, try crockpot chicken spaghetti
• It’s delicious. Meat sauce made with ground beef: For great spaghetti with meat sauce, use fresh or frozen ground beef in the sauce. Cook the meat first, then add the sauce
• This is the preferred method. Ground turkey: Pre-cooked ground turkey with salt & pepper would suffice!. Make a spaghetti squash casserole with ground turkey and tomato sauce to serve as a side dish. Anchovies or sardines: Please don’t label me as “strange,” but I enjoy salty tinned fish with my pasta dishes. It’s really good! It must be the European in me that is causing this
• Spice it up: If you enjoy your pasta meals with a little kick, toss in a few red pepper flakes before serving. Alternatively, if you can get hot tomato sauce, use it instead. Low carb: Make only the sauce and serve it over spaghetti squash for a low carb option.

Tips for Best Results

• In order to keep the spaghetti together: As soon as you first add the spaghetti to the saucepan of boiling water, hold it for 20 seconds before pushing in the remainder of the pasta until it has softened completely. Cook until the pasta is al dente: No one likes soggy spaghetti, after all. Adding salt to the water: In order to get taste and nonstick outcomes
• Customize: You may customize the dish with whichever flavors or ingredients you choose. Immediately after preparing: But don’t forget to savor the leftovers the next day. Preparing garlic: turn off the heat before adding the garlic so that it cooks with residual heat rather than being burned.

FAQs

What is the best way to prepare a quick spaghetti recipe? Easily! Cook the pasta until it is al dente, then drain. Cook the aromatics and seasonings in the same pot as the pasta, then add the tomato sauce and stir to combine. Sprinkle the cheese on top and serve. The situation does not become any more straightforward. What can I put in plain pasta to make it more interesting? Spaghetti with a little amount of butter and parmesan cheese is a favorite of children everywhere. Give them a bowl of it and they’ll be ready to go with a healthy spaghetti meal that’s very simple.

• You may use any type of meat you like, whether it’s ground beef, ground chicken, or even some sausage.
• Spaghetti is a fantastic blank canvas on which you can add any number of delicious things.
• Because the directions on the package of the spaghetti you’re using may differ, it’s always a good idea to double-check them.
• The pasta I used for this dish was whole wheat spaghetti, which I cooked for a total of 7 minutes.
• There are a couple of methods for accomplishing this, the first of which is to utilize salty water.
• Some individuals believe that adding a few drops of olive oil to the boiling water makes a difference, but others believe that doing so should be prohibited.
• Al dente is a direct translation of the Italian phrase “to the tooth,” which literally translates as “to the tooth.” Something about it doesn’t quite ring true now, does it?

That is to say, the pasta will still have a bit of bite to it after being cooked. While neither mushy or squishy when eaten into, it is also not raw when uncooked, as is the case with most uncooked foods. Just a tad underdone, to be honest.

Serving Recommendations

salad: Serve the nutritious spaghetti meal with Parmesan cheese and a chopped salad on the side as an accompaniment. This is the finest, most affordable spaghetti I’ve ever had anywhere! Quality comparable to that of a restaurant at home: What’s a meal of spaghetti without some wonderful crusty bread with olive oil dip or these cauliflower bread sticks and a glass of red wine to go with it, anyway?

Making Healthy Spaghetti Recipe in Advance

Store spaghetti leftovers in an airtight jar in the refrigerator for up to 2 days after cooking. Freeze: Do not allow yourself to become frozen. Reheat: Place the ingredients in a pot with a splash of water and bring to a low boil.

More Healthy Pasta Recipes

• A 12ozany pasta uncooked
• 15ozcan tomato sauce low sodium
• 2tbpolive oilextra virgin
• 5 big garlic cloves chopped
• 2 1/2 teaspoons salt
• Freshly ground black pepper to taste
• 2 teaspoons dried oregano
• Cheese grated from parmesan cheese

• Fill a large Dutch oven or saucepan 3/4 of the way with cold water and bring it to a rolling boil. Toss in 2 teaspoons salt and the pasta
• Using tongs, separate the pasta a couple of times during the first 2 minutes of cooking. This will guarantee that the spaghetti does not become tangled. Cook the pasta, uncovered, for a further 5 minutes, or until it is al dente, stirring often. While cooking, check to see if the food is done. Do not overcook until the meat becomes overly tender. The trick to making delicious pasta is to cook it until it is firm. Using a strainer, drain the spaghetti
• Return the saucepan to a medium heat and add the olive oil, 4 garlic cloves, and oregano. Stir well to combine. Turn the heat down to a bare minimum. Continue to stir frequently for 20 seconds. Add the drained pasta, tomato sauce, remaining 1/2 teaspoon salt, black pepper, and 1 garlic clove and toss until well combined. Gently stir until the mixture is well warmed. Gently stir until the mixture is well warmed. Serve immediately after sprinkling with Parmesan cheese if desired. In my opinion, this is the greatest inexpensive and somewhat nutritious spaghetti I’ve ever had anywhere.

Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.

• Using a big Dutch oven or large pot, fill it 3/4 full with cold water and bring it to a boil. Cook spaghetti with 2 tablespoons salt until al dente. In the first 2 minutes of cooking, separate the spaghetti with tongs a few times. This will guarantee that the spaghetti does not become tangled up. Cover and cook for 5 more minutes, or until the pasta is al dente, tossing regularly (about 15 minutes total). While cooking, check to see if the meat is cooked through completely. Cooking till the meat is excessively soft is not recommended. The secret to delicious pasta is to cook it until it is firm to the touch. Using a strainer, drain the pasta. To finish the dish, return the saucepan to medium heat and stir in the olive oil, 4 garlic cloves, and oregano. Turn the heat down to a bare minimum! For 20 seconds, continually stir. Pour in the pasta, tomato sauce, 1/2 teaspoon salt, black pepper, and 1 garlic clove. Toss everything together until everything is evenly distributed. Warm through with gentle stirring
• Warm through with gentle stirring
• Serve immediately after sprinkling with Parmesan cheese My favorite inexpensive and rather nutritious pasta I’ve ever had was at this establishment

More information and FAQs may be found in the recipe article. a serving size of 2 cups|397 calories|71 grams of carbohydrates|14 grams of protein|8 grams of fat|1 gram of saturated fat|Sodium: 596 milligrams|Potassium: 198 milligrams|2 grams of fiber|3 grams of sugar|1 milligram of vitamin C|49 milligrams of calcium|3 milligrams of iron The recipes and photos on this website are the property of ifoodreal.com. If you copy and paste a recipe from another website or social media platform (including Facebook), you will be breaking the law.

Quick Fresh Tomato Sauce Recipe

• 3 quarter-cup salt
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 garlic clove, peeled and chopped
• 1 basil sprig
• 1 bay leaf
• 5 pounds tomatoes

Nutritional analysis per serving (5 servings)

• 133 calories
• 6 grams of fat
• 1 gram of saturated fat
• 4 grams of monounsaturated fat
• 1 gram of polyunsaturated fat
• 19 grams of carbs
• 6 grams of dietary fiber
• 12 grams of sugars
• 4 grams of protein
• 397 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

1. Tomatoes should be cut in half horizontally. If you wish, you can squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide saucepan over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
2. Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.

Red sauce pasta

Recipe for red sauce pasta — a nutritious and tasty pasta dish that may be served as an after-school snack or dinner. A dish composed with pasta, tomatoes, bell peppers, onions, garlic, and herbs is known as red sauce pasta. There are many excellent pasta recipes available for home cooking, and I am confident that your family will enjoy this one. Red sauce pasta can be served as a main course with a variety of vegetables. soup made with pizza and tomatoes Sandwiches with cheese on them This is a simple method for including tomatoes and red bell pepper into your child’s diet.

1. The brilliant hue is achieved mostly via the use of canned tomatoes or tomato paste/puree.
2. As a result, you can use either onions or bell peppers to counteract the acidity of the tomatoes.
3. On occasion, I’ll cook this dish with chicken or shrimps as well.
4. I’ve included the specifics in the notes section of this post.
5. They may be roasted in the oven or sautéed in a skillet, precisely like I have done in this article.
6. More Recipes for pasta, Pasta with a spicy sauce Pasta with a white sauce Payasam made with pasta Pasta soup with chicken noodles

Preparation

The red sauce is a type of condiment. The red bell pepper and tomatoes that I have used in this spaghetti dish are both from my garden. Onions, on the other hand, can be replaced. 1. Heat 1 tablespoon of extra-virgin olive oil in a small saucepan. Cook bell peppers or onions for 2 minutes on a high heat, stirring constantly. You may also omit the bell peppers and substitute onion instead. The flavor would be different, but it would be wonderful. Remove them from the oven and set them aside to cool.

• To the same pan, add the ripe tomatoes and cook for 2 to 3 minutes, until the tomatoes are soft.
• Tomatoes must be allowed to soften.
• Remove this from the oven and set it aside to cool.
• Once they have cooled, place them in a blender jar.
• Process until a smooth or coarse paste is formed.
• Set this aside for the time being.

Season with salt as required. Add pasta to the boiling water after it reaches a rolling boil. Cook the pasta until al dente according to the package directions. 8. Drain the liquid into a sieve and rinse to remove any remaining starch.

How to make red sauce pasta

9. Place the same pan back on the fire and add another 1 tablespoon of oil. When the oil is heated, add the garlic and red chili flakes and cook until fragrant. 10. Finally, add the chopped onions. 11. Continue to cook until the raw scent is gone. 12. Stir in the purée and the salt. Cook over a medium heat, stirring constantly, until the sauce thickens. You can even leave a bit early if you want to maintain this regularity. 13. Toss in the oregano. Make a thorough mix. Take the pot off the heat.

• Add the cooked pasta to the pot.
• This is entirely optional.
• Continue to cook until everything is completely mixed.
• Serve the spaghetti with red sauce while it’s still hot.

Recipe card

• 1 12 cupsspasta(any kind)
• 2 to 3 tablespoons olive oil(or any kind)
• Salt to taste
• 3 to 4 garlic cloves
• 2 tablespoons onionsfinely chopped
• 1 12 cupstomatoesripe red chopped
• 1 14 cupred bell peppersor red capsicum or 1 12 to 34 cup onions
• 12 to 1 teaspoon chili flakes(adjust as needed)
• 12 to 1 teaspoon oreganoor mixed herbs
• Pepper freshly crushed for garnish

Preparation

• On a high burner, roast the onions or bell peppers for 3 minutes in 1 tablespoon oil. Transfer to a dish to cool, then roast the tomatoes for approximately 3 minutes, or until they are soft. This should be cooled as well
• Puree the ingredients in a blender until smooth. Set aside while you bring a big pot of water to a boil. Cook the pasta in salted water until it is al dente (just cooked)
• Drain and rinse them well. Drain the water in a colander. Remove from consideration

How to make red sauce pasta

• Using the same pan, heat more oil and cook the garlic and chili flakes until fragrant. Add the onions and cook until they are golden brown
• Pour in the purée and season with salt. Cook until the appropriate consistency is reached by thoroughly mixing the ingredients. Make certain that the sauce is not too runny. Make a salt adjustment if necessary after tasting the sauce. Toss in the oregano
• Remove the pan from the heat and add the pasta. Toss everything together until everything is well-combined. Garnish with fresh herbs if desired. Serve heated pasta with red sauce on the side.

1. If you’re using prawns, you can add around 125 to 150 grams of fresh cleaned tiger prawns after sautéing the garlic and onions. Continue to cook until they are done. When they’re finished, they totally swirl. Remove them from the pan without removing the onions or garlic. Cooked pasta should be added back to the pan with the vegetables. If you’re using chicken, follow these steps: Cook 150 grams of boneless chicken breasts separately till soft, shred, and then add it after sauteing the garlic and onions until they become translucent.

Once the garlic and onions have been sautéed, you may add around 125 to 150 grams of fresh cleaned tiger prawns. Heat the oil in a skillet until it shimmers. When they’re finished, they swirl entirely. Leaving the onions and garlic in their place is OK. Cooked pasta should be added back to the pan at this point. Chicken should be used in the following situations: Cook 150 grams of boneless chicken breasts separately till soft, shred, and then add it after sauteing the garlic and onions until they are translucent.

Aboutswasthi

Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home. The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef.

The Right Way to Sauce Pasta

Swetha Shreekanth, the recipe creator, food photographer, and culinary writer behind Swasthi’s Recipes, would like to introduce myself. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian meals. My goal with this blog is to help people cook better and more frequently at home, based on my two decades of practical Indian cooking expertise. The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned cook. More information may be found by clicking here.

Step 1: Heat Your Sauce Separately

The pasta should be mixed with sauce that is already hot and ready, with a few exceptions (such as when creating an ap pesto sauce or a basic Roman-style cheese sauce, such as carbonara or cacio e pepe). Cooked pasta should not be heated in a cold pan of sauce, since this may cause the pasta to absorb more water and become mushy over time. For my sauce, I either use a wide saucier (the sloping sides of a saucier make it simpler to use for tossing pasta than a straight-sided pot) or a big skillet (which has straight sides).

Step 2: Cook Your Pasta al Dente (Really)

Alternatively, in another pot, bring several quarts of salted water to a rolling boil, if desired. Keep in mind that you do not want your pasta water to taste like the sea. One to two percent salinity is what you should strive for, which equates to around 1 or 2 teaspoons of kosher salt per quart or liter of water or juice. In addition, you don’t need a lot of water—just enough to keep the spaghetti from sticking to the pan. When cooking little shapes such as penne or fusilli, I use a pot or a saucier to cook them in.

• A period came when cooked-to-mush macaroni and cheese was the accepted standard in our country.
• It is recommended that you cook pasta until it is al dente — “to the teeth,” which implies just until it is cooked through.
• Allow it to continue!
• Tortellini can be mushy, chalky, or any combination of the two.
• Cooking the pasta in the sauce rather than in boiling water will increase the length of time it takes for the pasta to be fully cooked.

Make sure to maintain the sauce thinned with pasta water until the pasta is finished cooking if you want to go with this technique. And last, whatever you do, avoid drizzling oil over cooked pasta since doing so will make it much more difficult for the sauce to stick to it later on.

Step 3: Transfer Cooked Pasta to Sauce

Getting the pasta from the pan to the sauce can be accomplished in a variety of ways. For long, skinny spaghetti, tongs work best, while a metal spider works best for short pasta forms. Transfer the pasta immediately to the pan with the heated sauce for the quickest results. To drain your pasta through a colander or fine-mesh strainer, make sure to save some of the pasta water before draining it again.

Step 4: Add Pasta Water

Once the pasta has been added to the sauce, the pasta water should be added. This is the most important phase in the entire procedure. In addition to helping thin the sauce to the proper consistency, starchy pasta water also helps the sauce stick to the pasta and emulsify with the butter and cheese that will be added later. There should be a creamy texture to the sauce, regardless of whether it’s a chunkymarinara, a substantial ragù Bolognese, or a basic carbonara. To begin, I add a couple of tablespoons of pasta water per serving of pasta and sauce to the pan and mix well.

Step 5: Add Fat

If you have a sauce that is really low in fat (such as a tomato sauce), now is the time to increase the fat content. A tiny amount of fat, such as extra-virgin olive oil or butter, is required for a smooth texture in the spaghetti sauce. In the absence of fat, you will get at best a watery sauce (no one has ever complained, “Waiter, my pasta isn’t quite wet enough”), and at worst a sauce that over-thickens with starch alone and takes on a pasty consistency. By adding more fat to the sauce, you may create an emulsion that leaves the sauce creamy while yet being loose.

I like to add a little glug of really nice extra-virgin olive oil or a pat of butter to finish it off (depending on my mood and the specific sauce).

Step 6: Cook Hard and Fast

Once everything has been combined in a pan (cooked pasta, spicy sauce, pasta water, and additional oil), it’s time to bring it to a simmer. In addition to reducing liquid (and so thickening the sauce), simmering encourages mechanical stirring, which aids in the emulsion of the sauce with the fat and the coating of the pasta that is achieved through the starchy pasta water. It is important to note that the hotter your skillet is, the more fiercely your sauce will bubble, and the greater the emulsion you will get.

You’ll find that finishing pasta is a game that needs continual modifications.

Don’t be intimidated by it!

Step 7: Stir in Cheese and Herbs off Heat

Once the pasta and sauce have reached the desired consistency, remove the pan from the heat and mix in any cheese or chopped herbs that may have been added.

The addition of cheese directly over the fire is normally safe when working with thicker, well-emulsified sauces, but with thinner sauces or ones that include nothing else than the cheese, doing so can lead it to clump and become difficult to work with.

Step 8: Adjust Consistency

You thought you were through with the pasta water, didn’t you? Not quite yet, at least! You’re ready to serve the pasta, which means you’ve got one final chance to make any last-minute changes to the texture. (And you’ll almost certainly need to: Since then, the cheese has thickened the sauce a little, and the pasta has continued to absorb water from the sauce, some of which will have evaporated.) Adding extra pasta water and reheating the sauce over a low heat until everything is just how you want it is safe once the cheese has been emulsified into the pan.

Step 9: Garnish As Necessary

Transfer the cooked, sauced pasta to a hot serving dish or individual plates, and then top with the final garnishes, if you’re included any, and serve immediately after. Depending on your preference, they can range from finely chopped fresh herbs to shredded cheese to a generous amount of freshly ground black pepper. At this point, I like to sprinkle over some extra-virgin olive oil that has been freshly squeezed. To get excellent pasta texture, it is critical to ensure that all of your serving plates are hot.

Step 10: Serve Immediately

Pasta isn’t one to hang around and wait for anybody. Once the pasta has been placed in the sauce, a countdown timer will begin automatically and will not be able to be delayed or stopped. Pasta continues to cook and soften as it rests in the sauce. The sauce will begin to cool and thicken as it cools. The only remedy is to serve it as soon as possible and consume it with enthusiasm. It should not be an issue if you’ve followed the instructions to the letter. **That’s Italian for “with enough speed to spatter one’s tunic with splatters of sauce.”

Get The Recipes:

• It’s not like pasta is a patient creature. As soon as the pasta is added to the sauce, a countdown timer begins to run, which cannot be stopped or stopped. As the pasta rests, it will continue to cook and soften. The sauce will begin to cool and thicken as it continues to cook and simmer. All that can be done is to serve it promptly and devour it with zealous enthusiasm. It should not be an issue if you’ve followed the instructions to the letter. **That’s Italian for “with enough speed to speckle one’s tunic with splatters of sauce. “**

Super Easy Creamy Tomato Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This easy creamed tomato pasta dish comes up in a flash and calls only common ingredients. The smooth tomato sauce will be a hit with you! Simple instructions for making a creamy tomato pasta sauce from scratch using canned tomatoes are provided. That it can be ready by the time your pasta is finished cooking is the cherry on top. Perfect for those weeknights when you’re on the run.

Garlic, Italian spice, butter, and cream are the finishing touches.

This dish seems delicious, don’t you think?

Recipe notestips:

• The acidity of canned tomatoes varies depending on the brand, and some tomatoes are more acidic than others. Mutti and DeLallo are two of my favorite brands. To balance the flavors/enhance the sweetness of the tomatoes, a sprinkle of sugar can be added if you find the sauce to be a little bit too acidic. In response to questions from readers in the United Kingdom on Instagram, I feel passata would be a suitable substitute for tomato sauce
• However, I do not advocate substituting half-and-half or anything else that is lower in fat for the heavy cream. Because of the acidity of the tomatoes, it is possible that the sauce may curdle. You may use any type of pasta you have on hand (penne is my favorite for this sauce since those small tubes are so well covered)
• You can also add vegetables. This sauce can be used for a variety of other dishes as well (over chicken or shrimp, for example), so you could omit the pasta entirely if you like. For a more full lunch, you might also add a piece of cooked chicken, shrimp, or any other protein of your choosing to the sauce. If you want to dress it up a little, you may add some spinach or other vegetables at the end of the cooking process. I’ve used Italian seasoning in this recipe since it’s a terrific all-purpose herb blend, but you could certainly experiment with different herbs. Some dried oregano or basil would be excellent additions. If you happen to have some fresh herbs on hand, you may even use them. The sauce may be kept in the refrigerator for a few days or frozen if there is any left over after you make the recipe. I’d reheat it on a low heat setting

You may also like.

• This recipe for the best Penne alla Vodka is also available as a creamed tomato gnocchi, an easy creamy lemon pasta, an easy pasta arrabiata recipe, and a tomato goat cheese pasta recipe.

Are you willing to give this creamy tomato spaghetti a shot? Questions? Please share your thoughts in the comments section below! If you’ve tried one of my recipes, please tag mesaltandlavender on Instagram.

Creamy Tomato Pasta

• This easy creamed tomato pasta dish comes up in a flash and calls only common ingredients. The velvety tomato sauce will be a hit with you. Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4Calories447kcal

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 2-3 cloves chopped garlic
• 2 teaspoons tomato paste
• 1 (14 fluid ounce) can tomato sauce
• 8 ounces uncooked pasta 3/4 cup heavy whipping cream
• 1/4 teaspoon Italian seasoning
• 3/4 cup heavy whipping cream season with salt and pepper to taste To serve, add freshly grated parmesan cheese to your liking.

• Set the table with a big pot of salted water for the pasta and boil it until al dente according to package directions
• In the meantime, heat the butter in a pan over medium-high heat until the pasta begins to cook (about 5 minutes). Once the butter has melted, add the garlic and cook, stirring frequently, for approximately a minute. Combine the tomato paste, tomato sauce, cream, and Italian seasoning in a large mixing bowl. Stir until the mixture is smooth and creamy. Keep cooking for around 5 minutes, or until the sauce has thickened to your taste (it should be very softly bubbling, so you may need to reduce the heat down). Season the sauce with salt and pepper as desired (I’m a big fan of both) and serve immediately. If the sauce is a bit too acidic/tangy for your taste, a pinch of sugar can be added. Drain the pasta and stir it with the sauce until well combined (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with a generous amount of parmesan cheese sprinkled on top.

• Prepare your pasta by boiling it in a large pot of salted water until it is al dente according to package directions. In the meantime, heat the butter in a pan over medium-high heat until the pasta begins to cook, about 2 minutes. Once the butter has melted, add the garlic and cook, stirring constantly, for approximately a minute
• Combine the tomato paste, tomato sauce, cream, and Italian seasoning in a large mixing bowl until well combined. Using a whisk, whisk until the mixture is smooth and silky. Allow the sauce to simmer for around 5 minutes, or until it has thickened to your preference (it should be very softly bubbling, so you may need to take the heat down). Season the sauce with salt and pepper to taste (I’m a big fan of both) and set aside. Pour in a pinch of sugar if you find the sauce to be too acidic/tangy for your taste. Drain and stir the spaghetti with the sauce until well combined (add a splash of hot pasta water if the sauce gets too thick). Remove from the oven and sprinkle with lots of parmesan cheese
• Serve right away.

Prepare your pasta by boiling it in a big pot of salted water until it is al dente according to package directions; In the meantime, melt the butter in a pan over medium-high heat while the pasta is cooking. Immediately after it has melted, add the garlic and continue to cook for approximately a minute, stirring frequently; Combine the tomato paste, tomato sauce, cream, and Italian seasoning in a mixing bowl until well combined. Using a whisk, blend it until it’s lovely and smooth. Wait around 5 minutes, or until the sauce has thickened to your taste (it should be very softly bubbling, so you may need to reduce the heat down).

If the sauce is a bit too acidic/tangy for your taste, a pinch of sugar can be added; Drain and stir the pasta with the sauce (add a splash of hot pasta water if the sauce gets too thick).

Serve immediately with a generous amount of parmesan cheese on top.

Reader Interactions

Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.

1. It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.
2. It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.
3. The sauce that I’m going to share with you today is not my mother’s.
4. How excellent is it, exactly?
5. It’s so wonderful that even my mother enjoys it.
6. All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.

Onions and Garlic

Crushed tomatoes are included in this dish. This is critical for the success of this dish. However, the consistency of the sauce will be different if you use diced tomatoes instead of whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, the time of year. Adding 1/4 cup of water at the beginning of the process will help to get the sauce going. If your sauce appears to be too thick, thin it up with a small amount of water before serving it.

It is preferable to start the sauce thinner than you want the end sauce to be while you are preparing the dish.

• Finely dice the onions
• Set aside. In a food processor, pulse the onions until they’re almost a paste-like consistency
• After the sauce has done simmering, puree it until smooth.

Butter

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made. It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.

Dried Basil

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it makes!

It takes only a small piece of butter to give the sauce a roundness that you will like.

Cook Time

It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.

Salt, Pepper, and Other Good Flavors

Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!

Can I use this sauce for pizza?

Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.

How do I freeze tomato sauce?

Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.

Can I use fresh tomatoes?

I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.

Can I can this sauce?

This is something I would not recommend. Tomatoes picked just off the vine are really delicious! This recipe, on the other hand, was created for tomatoes in a can.

Can I omit the sugar?

Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 tablespoons dried basil
• Pinch red pepper flakes (about 1/4 teaspoon)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter (about 2 teaspoons)
• 128 ounce can crushed tomatoes
• 1/4 cup water
• 2 tablespoons olive oil

1. The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
2. Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.