Spaghetti with Tomato Sauce, Recipe for a Great Dish
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My spaghetti with tomato sauce recipe shows a classic of simple Italian cuisine.
I bring the pasta with tomato sauce extra colorful on the plate and complement the popular pasta with fried zucchini.
Almost everyone knows the spaghetti alla napoletana or spaghetti Napoli with a simple tomato sauce and basil.
Here I show you a new variant with stewed tomatoes from the oven.
I promise you won’t forget this dish.
I wish you good luck!
Table of Contents
1. Recipe Spaghetti with Tomato Sauce
Instructions for gourmets, below the instructions.
Feel free to leave me a comment or kitchen gossip at the bottom of the page.
Spaghetti with Tomato Sauce
Cooked, photographed and written down by chef Thomas Sixt.
Easy guide for preparing pasta with oven tomato sauce.
Ingredients
| Tomato sauce | ||
| 250 | g | cherry tomatoes (I use ripe, flavorful…) |
| 1 | tsp | brown can sugar |
| 1/2 | tsp | primal salt (I use ancient salt or Himalayan salt) |
| 4 | pinches | black ground pepper |
| 1 | tbsp | Olive oil |
| 1 | piece | shallots |
| 1-2 | piece | glove of garlic |
| 80 | ml | dry white wine |
| 1 | tsp | fresh thyme (optional basil, marjoram, oregano) |
| 1 | tbsp | tomato puree (Optional) |
| Optionally with zucchini | ||
| 1 | piece | Zucchini |
| pasta | ||
| 250 | g | spaghetti (or any other type of pasta without egg) |
| 50 | g | parmesan (Finely grated) |
| 1/2 | bunch | basil fresh |
Instruction
Prepare tomatoes
Preheat the oven at 200°C hot air.
Wash the cherry tomatoes, drain and place in a bowl.
Leave the stalks and tomato sprigs.
Season with salt, pepper and sugar and drizzle with olive oil.
Put the prepared tomatoes in the oven for 35 minutes.
Provide tomatoes
After cooking, remove the stewed tomatoes from the oven.
Place a few extra tomatoes on a plate as decorative tomatoes.
Sauté garlic
Finely dice the peeled onion and garlic and sauté for approx. 4 minutes until colourless.
Prepare sauce
Deglaze with the white wine, add the cooked tomatoes with their stalks and bring to the boil.
Season the sauce with salt, pepper, sugar and herbs to taste.
Optionally add tomato paste for a stronger flavor.
Crush tomatoes
Mash some tomatoes and let the tomato sauce simmer for about 15 minutes.
Remove the tomato stalks.
Prepare cheese
Finely grate fresh Parmesan and set aside in a bowl.
Prepare vegetables
Cut the courgettes into thin slices and sauté in olive oil over high heat.
Season with salt and pepper.
Alternatively, use a ribbed grill pan and give the slices a great grill look.
Pasta cooking
Cook the spaghetti al dente in a large saucepan.
Pasta water may taste like sea water.
Season the water generously with salt.
Drain spaghetti and drain well.
Toss pasta
Toss the spaghetti in the tomato sauce and arrange on hot plates.
Serve
Decorate with zucchini, decorative tomato and basil and serve with grated parmesan.
I wish you a good appetite!
Video
I show you how to prepare diced tomatoes from fresh tomatoes in the article:
Also look at the tomato sauce strained tomatoes and the instructions for tomato sauce fresh tomatoes.
Courses
Cousine
Keyword
2. Calories (kcal.) and Nutritional Values
3. Make your Own Spaghetti with Tomato Sauce
Cooking tomato sauce is really no witchcraft.
Everyone knows the usual recipes based on onions and garlic, sweated in olive oil, deglazed with white wine, tomatoes, finished with salt, pepper, sugar and herbs.
Good taste more or less depends on great tomatoes and the ability to give the dish the right finish with the spices and herbs.
Today I would like to enrich your tomato sauce cooking with a new variant and I will show you a combined preparation in the oven and on the stove.
First, preheat your oven, 200°C hot air is ideal. Then put the washed tomatoes in a bowl, season with salt, pepper and brown sugar, baste the tomatoes with some olive oil. For me it looks like this:
Cooking tomato sauce in the oven brings variety to the plate!
Says chef Thomas Sixt
Put the bowl with the tomatoes in the oven for about 30 minutes.
The tomatoes cook evenly in the oven and the sugar caramelizes our tomatoes beautifully!
It then looks something like this:
The tomatoes cooked in the oven are now processed further.
Taste the tomato stock that has settled to the bottom of the bowl.
I think you will have a little wow experience.
The tomato stock prepared in the oven tastes great!
Says chef Thomas Sixt
Put some tomatoes aside for later decoration on the plate. Now it’s time to cook the tomato sauce:
- Finely dice an onion and a clove of garlic.
- Sweat both ingredients colorless in two tablespoons of olive oil.
- Deglaze with about 70-90 ml of dry white wine.
- Transfer the tomatoes and tomato stock from the bowl to the saucepan.
- Let the tomato sauce simmer for 15-20 minutes.
- I always cook the stalks and tomato stalks in the sauce.
- These give flavor, I remove them from the sauce before serving.
Mmm this will be delicious!
4. Tip: Zucchini as a Supplement to Spaghetti with Tomato Sauce
Next, cut a few thin slices of zucchini and place them in the hot pan.
Add some olive oil, fry the zucchini on both sides and season with salt and pepper.
Put the pan aside, you only need the zucchini to serve the spaghetti.
If this step is too much for you, I have an alternative for you.
Buy quartered artichoke hearts and heat them directly in the oil.
The artichokes taste great with the tomato sauce, I like to add black olives as an extra.
5. Cook Spaghetti Properly and Arrange the Dish
Please stick to the rule of thumb: “The sauce is waiting for the spaghetti!”.
Means: First cook the tomato sauce and the extras, then add the spaghetti to the boiling water.
Don’t forget to season the water with salt.
Use a lot of salt, unfortunately most of the quantities are wrong, I use 2-3 tablespoons of salt for 5 liters of water, so that the spaghetti or pasta in general really tastes good.
2-3 tablespoons of salt in 5 liters of water!
Ingredients tip from chef Thomas Sixt
Pasta water must taste like sea water.
I prefer to use Ursalz or Himlayasalz.
The addition of olive oil in the cooking water is such a new modern controversial topic.
I always add olive oil because I don’t think it harms the taste and the spaghetti doesn’t stick together as much.
When the spaghetti is cooked al dente, please drain and shake well.
You can then arrange the spaghetti white and red, which is not the norm in Italian cuisine.
In Italy, the spaghetti is usually tossed in the pan with the sauce and thus gets more sauce.
6. More Cooking Tips
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Tuna Pasta Recipe with Tomatoes
Comments, Cooking Questions and Answers
Below you can write to me directly.
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