Spaghetti With Tomato Sauce (Martha Stewart)

Ingredients

  • 2 tablespoons coarse salt
  • ¼ teaspoon coarse salt
  • 1 ½ lbs Tomatoes (vine-ripened or cherry or baby pear) or 28 ounces Italian plum tomatoes
  • 28 ounces Italian plum tomatoes
  • 8 ounces spaghetti
  • ¼ cup olive oil (extra-virgin)
  • 4 garlic cloves, cut into 1/8 inch pieces
  • + 3 more ingredients
    • ¼ teaspoon red pepper flakes
    • ¼ cup fresh basil (loosely packed and torn) or ¼ cup fresh parsley (loosely packed and torn)
    • ¼ cup fresh parsley (loosely packed and torn)

1 In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil. 2 In a separate pot, prepare the tomatoes by bringing a pot of water to a boil and peeling and seeding. Add 2 tablespoons salt to water to loosen skins. Cut a small X on bottom of each tomato and drop one or two into...

View full recipe at SpringPad

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