Spaghetti with Fresh Tomato Sauce

Summer has gone by in a flash and I have been meaning to share this delightful Spaghetti with 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!!)

#FreshSummer 2019 project:

My lovely friend Aggie from Aggie’s Kitchen and I have come up with a theme for each month of our #FreshSummer project.  For the month of June we chose to share something we each made with cucumbers! Be sure to check out Aggie’s delightful Cucumber Avocado Salad  and my Sweet Summer Corn and Cucumber Salad. July’s theme was watermelon. Go check out Aggie’s blog to see a delicious Watermelon Feta Salad with Basil and I shared an Asian Watermelon Salad. August’s theme is TOMATOES!! You can’t miss Aggie’s fantastic Summer Spinach Salad with Tomatoes. It is so refreshing and perfect for end of summer tomatoes! You should join Aggie and I all summer long. If you make a tomato recipe, tag us on Instagram with #FreshSummer.

Follow us @savoringitaly and Aggie @aggieskitchen to see our stories and catch everything delicious happening this summer!

Here are the beautiful tomatoes that our grandmother in Calabria strings every summer with her friends and family…just stunning!!!

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 butter and 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! Another great tomato sauce to try is Spaghetti al Pomodoro e Basilico.

Adapted from Bon Appetit.

Updated from Sept 2016

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Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce is made with the freshest of tomato sauce recipes. Simple to make with barely cooked tomatoes, fresh basil and rosemary is ready in minutes!

Prep Time10 mins

Cook Time10 mins

Course: Dinner

Cuisine: Italian

Keyword: fresh tomato, pasta, Sauce

Servings: 4 people

Author: Lora

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

• Set a big pot of salted water to boil on high to cook pasta.
• While pasta is cooking, make the sauce.
• 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.
• 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.
• 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.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

 

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