MARCELLA HAZAN’S TOMATO SAUCE RECIPE - NYT COOKING
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http//schema.org, Calories 153, UnsaturatedFatContent 4 grams, CarbohydrateContent 6 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 9 grams, SodiumContent 287 milligrams, SugarContent 3 grams, TransFatContent 1 gram
CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...
A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
Total Time 1 hours 15 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
- Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
- Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
- Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
- Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
- Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
- Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
- Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
- Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
Nutrition Facts : Calories 316 calories, FatContent 3.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 13.1 g protein, CarbohydrateContent 62.7 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0.2 g salt, FiberContent 11.1 g fibre
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