As a professional writer and food enthusiast, I always try to find the best recipes that are not only delicious but also easy to make. In today’s digital age, finding recipes online has become a breeze, but not all recipes are created equal. That’s why I’ve created this guide to share my tried and tested recipes that are guaranteed to be the best ones you’ll ever make.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Recipe Category: Main Dish
- Recipe Cuisine: Italian
- Aggregate Rating: 5/5
- 1 pound of spaghetti
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 1 can of whole peeled tomatoes (28 oz)
- 1/4 cup of chopped fresh basil
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1-2 minutes.
- Add the can of whole peeled tomatoes and break them up with a wooden spoon. Season with salt and pepper to taste. Simmer for 20-25 minutes or until the sauce has thickened.
- Add the cooked spaghetti to the pan with the tomato sauce and toss to coat. Garnish with chopped fresh basil and grated Parmesan cheese.
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- Q: Can I use canned diced tomatoes instead of whole peeled tomatoes?
- A: Yes, you can use canned diced tomatoes if you prefer. However, the sauce may not be as thick as when using whole peeled tomatoes.
- Q: Can I add meat to the sauce?
- A: Yes, you can add cooked ground beef or Italian sausage to the sauce for a heartier meal.
- Q: Can I make the sauce ahead of time?
- A: Yes, you can make the sauce up to 2 days ahead of time and store it in the refrigerator.
If you want to make this recipe even more authentic, use San Marzano tomatoes instead of regular canned tomatoes. These Italian tomatoes are known for their sweet flavor and low acidity, making them perfect for tomato sauce.
When cooking the garlic, make sure not to burn it as it will turn bitter. Cook it until it is fragrant and just starting to turn golden brown.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a pan over medium heat until heated through.