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98% would make again

Spaghetti With Fresh Tomato Sauce

by Jody Duitsfeatured in 3 Pasta Dishes

Ingredients

for 4 servings

  • 1 lb spaghetti (455 g)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups cherry tomato (400 g)
  • salt, to taste
  • pepper, to taste
  • 1 cup white wine (235 mL)
  • 1 cup parmesan cheese (110 g)
  • ½ cup fresh basil (20 g), chopped

Nutrition Info

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    Calories 631
    Fat 14g
    Carbs 95g
    Fiber 5g
    Sugar 6g
    Protein 24g

Estimated values based on one serving size.

Preparation

  1. Cook spaghetti in boiling salted water until it’s al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
  2. 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.
  3. Cook tomatoes down for 5 minutes until they soften and release some of their juices.
  4. Then add the wine and allow that to reduce for 5-10 minutes until you’re left with a syrupy sauce.
  5. 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.
  6. 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.
  7. Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
  8. Top off with extra parmesan and basil and serve immediately.
  9. Enjoy!