Best 16 Spaghetti With Fresh Tomato And Basil Sauce Recipes

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Discover the art of crafting a delectable spaghetti dish with this alluring recipe, where fresh, sun-kissed tomatoes and fragrant basil leaves intertwine to create a symphony of flavors. The simplicity of this classic Italian dish allows the natural flavors of the ingredients to shine, resulting in a dish that is both comforting and satisfying. Indulge in the tantalizing aroma of garlic and onions gently sautéed in olive oil, as they create the foundation for a luscious tomato sauce. The vibrant tomatoes, bursting with sweetness and acidity, lend their distinct character to the sauce, while the addition of aromatic basil imparts a refreshing herbaceousness that elevates the dish to new heights. Prepare to embark on a culinary journey that will leave your taste buds invigorated and your soul nourished.

Here are our top 16 tried and tested recipes!

SPAGHETTI WITH FRESH TOMATOES AND BASIL



Spaghetti With Fresh Tomatoes and Basil image

Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.

Provided by Thorsten

Categories     Spaghetti

Time 28m

Yield 1 serving(s)

Number Of Ingredients 8

1 cup fresh tomato, cut in 3/8 inch dice
1 tablespoon onion, minced
1 tablespoon olive oil, divided
1/2 teaspoon sugar
1 tablespoon fresh basil, chopped
salt, to taste
1 pinch pepper
4 ounces spaghetti

Steps:

  • Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
  • Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
  • Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
  • Tomatoes should get warm, but not cooked, about 5 minutes.
  • When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA



Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish

Steps:

  • Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
  • Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
  • Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

SPAGHETTI WITH TOMATOES AND GARLIC-BASIL OIL



Spaghetti with Tomatoes and Garlic-Basil Oil image

No reservations required! Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. It's the perfect meal for two and ready in only 25 minutes.

Provided by By Inspired Taste

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 8

8 oz uncooked spaghetti
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/2 cup packed fresh basil leaves
1 teaspoon crushed red pepper flakes
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese, if desired

Steps:

  • In 4-quart Dutch oven, cook spaghetti as directed on package.
  • Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
  • Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
  • Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.

Nutrition Facts : ServingSize 1 Serving

TOMATO AND BASIL PASTA SAUCE



Tomato and Basil Pasta Sauce image

A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.

Provided by Carolyn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 (14.5 ounce) cans tomatoes, chopped
¼ teaspoon red pepper flakes, or to taste
2 teaspoons balsamic vinegar
2 teaspoons white sugar
¾ cup basil leaves, torn into pieces
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

Nutrition Facts : Calories 155 calories, Carbohydrate 14.9 g, Fat 10.5 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 8.9 g

SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY



Spaghetti With Fresh Tomato Sauce Recipe by Tasty image

Here's what you need: spaghetti, olive oil, garlic, cherry tomato, salt, pepper, white wine, parmesan cheese, fresh basil

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

1 lb spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
2 cups cherry tomato
salt, to taste
pepper, to taste
1 cup white wine
1 cup parmesan cheese
½ cup fresh basil, chopped

Steps:

  • Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
  • While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
  • Cook tomatoes down for 5 minutes until they soften and release some of their juices.
  • Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
  • Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
  • Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
  • Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
  • Top off with extra parmesan and basil and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 95 grams, Fat 14 grams, Fiber 5 grams, Protein 24 grams, Sugar 6 grams

PASTA WITH FRESH TOMATO SAUCE



Pasta with Fresh Tomato Sauce image

Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Steps:

  • Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

FRESH TOMATO BASIL SAUCE



Fresh Tomato Basil Sauce image

A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!

Provided by MINDIM

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 6

8 pounds tomatoes, seeded and diced
¼ cup chopped fresh basil
1 large onion, minced
3 cloves garlic, minced
½ cup olive oil
salt and pepper to taste

Steps:

  • In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
  • Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
  • Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.8 g, Fat 20.6 g, Fiber 8.8 g, Protein 6.9 g, SaturatedFat 2.8 g, Sodium 69.5 mg, Sugar 24 g

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE



Spaghetti with Fresh Tomato-Basil Sauce image

Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing with Parmesan and pasta water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 7

Kosher salt and freshly ground pepper
12 ounces long pasta, such as spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 cloves garlic, minced (2 tablespoons)
2 pounds beefsteak tomatoes, or a combination of beefsteak, heirloom, and Campari tomatoes, grated on a box grater (3 cups)
2 basil sprigs, plus fresh leaves for serving
1 ounce Parmigiano-Reggiano, grated (1/2 cup packed), plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
  • Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

SPAGHETTINI WITH FRESH TOMATO AND BASIL SAUCE



Spaghettini with Fresh Tomato and Basil Sauce image

A simple dish filled with fresh, delightful Mediterranean flavours.

Provided by Food Network Canada

Categories     cheese,Hot and Spicy,Main,pasta,vegetables,vegetarian

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pkg spaghettini
⅓ cup butter
3 clove garlic, minced
4 cup diced plum tomatoes
½ cup packed chopped fresh basil leaves
2 Tbsp balsamic vinegar
Grated Canadian Parmesan cheese
Hot pepper flakes, optional

Steps:

  • Cook spaghettini according to package directions. Drain.
  • Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. Cook and stir 2 minutes. Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.
  • Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine. Sprinkle each serving with Canadian Parmesan cheese and hot pepper flakes, if desired.
  • Variation: Add 1 cup (250 mL) thinly sliced mushrooms and 1/4 cup (60 mL) sliced green onions to recipe and cook in the melted butter along with the garlic.

SPAGHETTI WITH TOMATO AND BASIL



Spaghetti with Tomato and Basil image

Provided by Scott Conant

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
20 ripe plum tomatoes, peeled and seeded
Pinch crushed red pepper
Kosher salt and freshly ground black pepper
6 fresh basil leaves, chiffonade
1 pound spaghetti
1 tablespoon unsalted butter
1-ounce freshly grated Parmigiano-Reggiano, (about 2 tablespoons)

Steps:

  • In a wide pan over medium-high heat, heat 1/3 cup of olive oil until quite hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Using a potato masher, mash the tomatoes finely. (This will be easier to do as the tomatoes begin to heat up.) Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened.
  • Meanwhile, stack and roll the basil leaves into a cylinder and cut thinly crosswise into a chiffonade.
  • Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Take the pan off of the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.
  • Cook's Note: Here is a good tip for peeling and seeding tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small shallow X on the bottom of each tomato. Ease about 5 tomatoes into the pot and cook for about 15 seconds, and then promptly move them to the ice water. (Do this with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.

BASIL SPAGHETTI SAUCE



Basil Spaghetti Sauce image

My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.-Marlane Jones, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield about 8 servings.

Number Of Ingredients 9

1 cup chopped onion
8 garlic cloves, minced
1/4 cup canola oil
8 cups coarsely chopped peeled tomatoes (about 5 pounds)
1/3 cup minced fresh basil or 2 tablespoons dried basil
1/4 cup minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar

Steps:

  • In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Nutrition Facts :

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE



Spaghetti with Fresh Tomato-Basil Sauce image

Provided by Ellen Slaby

Categories     Tomato     Vegetarian     Quick & Easy     Basil     Summer     Noodle     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 8

1/2 cup olive oil
1 small red serrano chili, sliced
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped
1/2 cup chopped fresh basil
Salt and pepper
16 ounces spaghetti, cooked
Grated Parmesan

Steps:

  • Heat oil in heavy large skillet over medium heat. Add chili and garlic and sauté until tender, about 2 minutes. Stir in tomatoes and simmer until soft, stirring occasionally, about 20 minutes. Add basil. Season with salt and pepper. Cook until thick, about 10 minutes. Pour over spaghetti. Sprinkle with Parmesan.

SPAGHETTI WITH FRESH TOMATO SAUCE



Spaghetti with Fresh Tomato Sauce image

When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, finely chopped
2 pounds plum tomatoes, chopped (about 5 cups)
1 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked spaghetti
1/4 cup thinly sliced fresh basil
1 teaspoon sugar, optional
Grated Romano cheese
Additional basil

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.

FRESH SPAGHETTI WITH TOMATOES AND BASIL



Fresh Spaghetti With Tomatoes and Basil image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
4 large garlic cloves, minced
4 pounds ripe tomatoes, peeled and diced
3 tablespoons coarsely chopped basil leaves
Pinch of crushed red pepper flakes
Salt to taste
12 ounces spaghetti alla chitarra (see note)
Freshly grated imported Italian parmesan cheese

Steps:

  • In a large skillet heat the oil, then stir in the garlic. Before the garlic browns, stir in the tomatoes, basil, red pepper and salt to taste. Simmer for about 25 minutes, until the sauce has thickened.
  • While the sauce is simmering bring a large pot of salted water to a boil. When the sauce is cooked, add the spaghetti to the boiling water, stirring to separate the strands. When the water returns to the boil, cook for about a minute, then drain.
  • Divide the spaghetti among four to six warmed plates, add the sauce and serve at once. Pass grated parmesan cheese on the side.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe is from Foodland Ontario and I love to make it when my garden is full of delicious tomatoes. I hope that you enjoy it as much as I do.

Provided by Eldeevee

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (450 g) package spaghetti
1/4 cup butter
3 garlic cloves, minced
4 cups tomatoes, chopped
1/4 cup fresh basil leaf, chopped
2 tablespoons balsamic vinegar
1/4 cup parmesan cheese, grated
hot pepper flakes (optional)
salt and pepper

Steps:

  • Cook pasta according to directions.
  • Melt butter over medium high heat until foamy.
  • Add garlic and cook and stir for 2 minutes.
  • Stir in tomatoes and bring mixture to a boil.
  • Reduce heat, cover and simmer 5 minutes.
  • Remove from heat and stir in basil (I use anywhere from 1/4-1/2 cup of basil) and vinegar.
  • Add salt and pepper to taste.
  • Drain pasta and return to pot. Pour tomato mixture mixture over pasta; toss to combine. Sprinkle with parmesan and hot pepper flakes, if desired.
  • Enjoy.

Nutrition Facts : Calories 640.9, Fat 15.6, SaturatedFat 8.8, Cholesterol 36, Sodium 193.2, Carbohydrate 103.9, Fiber 6.4, Sugar 7.1, Protein 21

Tips:

  • Use the freshest ingredients possible. This will make all the difference in the taste of your sauce.
  • Don't overcrowd the pan when cooking the tomatoes. This will prevent them from cooking evenly.
  • Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
  • Add the basil at the very end of cooking. This will preserve its delicate flavor.
  • Serve the sauce immediately over your favorite pasta.

Conclusion:

Spaghetti with fresh tomato and basil sauce is a classic Italian dish that is easy to make and always delicious. With its simple, yet flavorful ingredients, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed.

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