Spaghetti with Homemade Tomato Sauce
5 cloves garlic, chopped
2 shallots or 1 small onion, chopped
2 tbsp olive oil
1 28-oz can whole peeled tomatoes (we prefer San Marzano or Muir Glen)
1 splash of balsamic vinegar (a tbsp or 2)
1 pinch of dried red pepper flakes (or more depending on how spicy you like it)
1/4 tsp herbs de provence
1 tsp sugar
salt and pepper to taste
3/4 - 1 lb spaghetti
Fresh Parmigiano-Reggiano, grated
Using a chefs knife, cut up the whole tomatoes inside of their can.
Heat olive oil in a large high-rimmed saucepan over medium heat. Add shallots and cook about 7-10 minutes, until softened. Add garlic and cook an additional 1 minutes. Add the tomatoes (with juices), balsamic vinegar, red pepper flakes, herbs de provence, sugar and pepper. Reduce the heat to medium-low and bring to a simmer. Simmer with the lid off for about 30-40 minutes, until the sauce has thickened. Season generously with salt and more pepper.
Meanwhile, heat a large saucepan of water (4 quarts water per 1 pound pasta). Right before it reaches a boil, add salt to the water (1 1/2 tbsp per pound of pasta). Add spaghetti to boiling water and cook about 7-8 minutes. Drain and add spaghetti to the sauce and gently mix together. Serve onto 4 plates and top with parmigiano. Bon Apettito!
Note: Meatballs are a good addition to this sauce!
It is OK to email this member (but you must sign in first).