Time 25m Number Of Ingredients 9 Steps:
In a large pot boil water, add salt and cook pasta al dente. While water is boiling, in a large pan add olive oil, garlic, can of tomatoes, oregano, salt, hot pepper flakes, fresh chopped basil and water, cook on medium heat until thickened. Add the drained cooked pasta and half a ladle of pasta water, raise the heat and while gently stirring constantly, cook for approximately 1-2 minutes or until thickened. Serve immediately with chopped fresh basil and grated Parmesan Cheese. Enjoy!
Time 40m Yield 4 servings Number Of Ingredients 9 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.
Time 15m Yield Makes 350ml Number Of Ingredients 14 Steps:
Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min. Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally. To finish, tear a few basil leaves, then stir into the sauce. Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min. Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally. To finish, tear a few basil leaves, then stir into the sauce.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl. Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.
Time 50m Yield 4 serving(s) Number Of Ingredients 11 Steps:
use half the oil and gently fry garlic do not let it brown. add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes. bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced. If using fresh basil roughly chop and add now. Serve with pasta with grated parmasan cheese and freshly ground black pepper. Variations - button mushrooms, black olives can be added.
Yield 2 cups Number Of Ingredients 7 Steps:
Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.
Time 2h20m Yield 6 Number Of Ingredients 6 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.
Time 1h Yield 4 Number Of Ingredients 9 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.
Time 1h55m Yield about 8 servings. Number Of Ingredients 9 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.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes. Add the minced garlic and cook for 2-3 more minutes. Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes. Stir in the tomatoes, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Puree tomatoes with olive oil, butter, balsamic vinegar, garlic, salt and pepper, and sugar. Set aside. Separately, puree the fresh basil, olive oil, and pine nuts. We use either farfalle, rigatoni, or penne pasta. Stir two mixtures together. See optional toppings below:. crumbled goat cheese. fresh grated parmesean. toasted pine nuts, walnuts or pecans. Italian turkey sausage, shrimp, or grilled chicken.
Time 20m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Prep the tomatoes, garlic, etc– before boiling the pasta. Boil pasta while making the rest of the dish. Saute garlic in olive oil. Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart. Cut basil leaves and toss all ingredients together, including Parmesan cheese. Serve additional Parmesan on the side, if desired.
Time 35m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes. Add the minced garlic and cook for 2-3 more minutes. Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes. Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
