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 Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 servings
- 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
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.