Spaghetti with Tomato Sauce

Spaghetti with Tomato Sauce
Photo by Becky Luigart-Stayner


  • 3 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese
  • ¼ cup minced fresh basil
  • 12 ounces uncooked spaghetti
  • 2 tablespoons plus 1/2 teaspoon fine sea salt, divided
  • 2 garlic cloves, minced
  • 1 ½ pounds plum tomatoes, peeled and halved lengthwise
  • + 2 more ingredients
    • ¼ teaspoon crushed red pepper
    • 6 quarts water

1. Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes. 2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring consta...

View full recipe at My Recipes


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