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Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce
Summer has gone by in a flash and I have been meaning to share this delightful Spaghetti and Fresh Tomato Sauce! I'm not sure about you, but I have been enjoying tomatoes for weeks in so many different recipes!!

But I have to say, I find that sometimes I'm not craving my go-to, super simple tomato sauce. Sometimes I come across something in a magazine and I can't wait to see how it turns out. I came across a grated tomato sauce a while back, and I'm not even sure which magazine it was in. When that happened, I completely forgot to make the sauce and the recipe was put aside in my mind for a while. Luckily, I came across this recipe in a recent Bon Appetit magazine and this time I made it right away. That right away was actually weeks ago, but putting together a blog post after editing all the photos in the middle of a fun summer sometimes gets postponed!But it's technically still summer and there are gorgeous tomatoes all over the place (and probably in your gardens, if you're a talented gardener...I'm so jealous!!)



Spaghetti with Fresh Tomato Sauce
Here are the beautiful tomatoes that my grandmother in Calabria strings every summer with her friends and family...just stunning!!!


Spaghetti with Fresh Tomato Sauce


Spaghetti with Fresh Tomato Sauce

I have been canning diced tomatoes and I've been canning tomato sauce. We have been making tomato salads almost every day and we have been making quick tomato soups. Then finally it was time to whip out my box grater and grate some tomatoes for our pasta dish! I can only suggest to be careful as you're grating away as the tomatoes are slippery and your fingers get a little wet; it could get a little dangerous if you go to quickly. 

While you're grating the tomatoes (should only take a couple of minutes), you are boiling your pasta. Once your tomatoes are grated, you heat up the oil to cook the onion and garlic. The scent of fresh rosemary going through the kitchen will have everyone wondering what you are making...it smells fantastic!! You could skip the bit of butter at the end, but I do like the extra creaminess it adds to the sauce. 

Keep in mind that the flavor of the sauce will depend on the tomatoes you choose for the sauce. Look for rice and juicy tomatoes. This recipe is totally vegan if you don't add the Parmigiano Reggiano and of course, the butter. You could skip the cheese and add a touch of Earth Balance margarine to the sauce.

Make this vegan by not using the Parmigiano Reggiano cheese. If you are gluten-free, use your favorite GF spaghetti!! I used spaghetti, but this would be wonderful also with linguine or angel hair pasta. You could toss in some olives and a little touch of hot pepper if you like it spicy!

Adapted from Bon Appetit.


yield: 2-4 servingsprint recipe

Spaghetti with Fresh Tomato Sauce

The freshest of tomato sauce recipes, made with barely cooked tomatoes, fresh basil and rosemary is ready in minutes!
prep time: 10 MINScook time: 10 MINStotal time: 20 mins

INGREDIENTS:


  • 8 oz pasta spaghetti (angel hair or linguine also work great)
  • 2 lbs juicy ripe tomatoes
  • 4 garlic cloves, pressed or minced
  • 1/4 cup olive oil
  • 4 small sprigs rosemary
  • 2 tablespoons unsalted butter
  • 8- 10 basil leaves, torn
  • fresh grated Parmigiano Reggiano

INSTRUCTIONS:


  1. Set a big pot of salted water to boil on high to cook pasta.
  2. While pasta is cooking, make the sauce.
  3. Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Take care while grating, as it gets slippery from the tomato juice. Don't rush while you grate.
  4. In a large skillet heat olive oil over medium-high heat. Add chopped onions, saute 2-3 minutes, until tender. Turn heat to medium. Add minced garlic. Saute a few minutes until garlic is fragrant and golden.
  5. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted.
  6. Taste and season with more salt as needed.
  7. Drain the pasta (I cook it a little less than al dente), then immediately return it to the pot. Pour in all of the tomato sauce and cook over medium-low heat for about a minute or two to coat the pasta with the sauce. Add the basil leaves.
  8. Remove from the heat and toss on the grated Parmigiano Reggiano. Serve immediately.

9 comments

  1. Grating the tomatoes is such a brilliant idea. This sauce looks so fresh. And I do love those strung tomatoes, so beautiful!

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  2. I have so many fresh tomatoes from the garden so this is right up my alley! Really need to get over my fear of canning so my tomatoes don't go to waste.

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  3. OMG this looks like the perfect sauce!!

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  4. I know first hand how careful to be when grating tomatoes...ouch. But that pain was well worth it. Sauce is amazing.

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  5. Grating tomatoes? Stringing tomatoes? I've learned so much from you today, Lora! I wondered what happened to the tomato skin when you grate tomatoes, so I'm glad you stated that the skin remains and discarded, once grated. I find this fascinating, and will be trying this method soon!

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  6. Fresh tomato sauce makes the dish so much nicer! Adds a fresher taste!

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  7. Yum! I wish I had a plate of this right now!

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  8. I don't get the stringing tomatoes thing! Is it just a way to store them until you eat them? Or something else? :) And this sauce looks wonderful!

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    1. Exactly...they store until they eat them. :) thanks, Erin!!

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