Best Spaghetti with Tomato Sauce Ever
Once you try this recipe for spaghetti with tomato sauce by Michelin star Neapolitan chef Peppe Guida, you will never want to make this classic Italian pasta dish any other way!
- 360 g spaghetti (12-13 oz) I used spaghettini from Pastificio dei Campi
- 2 garlic cloves peeled
- 600-700 g ripe date tomatoes (21-24 oz) You can also use canned whole date tomatoes or San Marzano tomatoes. see notes
- salt to taste
- fresh basil as required
- 2-3 tbsp extra virgin olive oil
- Parmigiano or vegetarian/vegan cheese for grating) grated (optional)
Blend half of the whole tomatoes and pass through a sieve to remove the skin and seeds. Then crush the other half using a fork and pass through the sieve as well. You will obtain a fairly watery tomato sauce but it will thicken while cooking.
Peel the garlic and cook in the olive oil until it starts to soften. Add the tomato sauce and cook for about 5-10 minutes over a medium heat.
Add the uncooked spaghetti to the sauce. Be careful not to try to stir too roughly as the spaghetti may break. Once it softens you can then cook like risotto stirring frequently.
The starch from the pasta will thicken the sauce. If it gets too dry add a little water. Cook until the spaghetti is al dente. Add salt to taste and serve immediately with some fresh basil leaves and grated cheese if required.
Parboiling the spaghetti first
If you are using canned tomatoes just pour the contents of the cans (tomatoes and juice) through a sieve. Use a fork or your hands to break the tomatoes into small pieces so almost everything goes through the sieve.
If using larger types of tomatoes like San Marzano, it's better to peel the tomatoes first by immersing them in boiling water and then removing the skins. Then blend half the tomatoes and pass the other half though a sieve.