There is nothing simpler nor more satisfying than a meal of pasta tossed with fresh tomato and basil sauce.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1995
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat; add garlic and cook, stirring, until tender, about 2 minutes. Add tomatoes and season with salt and pepper. Mash the tomatoes with a potato masher or wooden spoon and simmer until the sauce has thickened, 15 to 20 minutes. Stir in basil. Taste and adjust seasonings.

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  • Meanwhile, cook spaghetti or linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain and transfer to a large, warmed serving bowl. Toss with the tomato sauce and serve at once, passing the cheese at the table.

Tips

Tip: To quickly seed a tomato: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing each half.

Nutrition Facts

372.5 calories; protein 14.9g 30% DV; carbohydrates 66.1g 21% DV; exchange other carbs 4.5; dietary fiber 11.5g 46% DV; sugars 7.8g; fat 8g 12% DV; saturated fat 1.9g 10% DV; cholesterol 5.7mg 2% DV; vitamin a iu 1826.2IU 37% DV; vitamin c 27.5mg 46% DV; folate 74.3mcg 19% DV; calcium 118mg 12% DV; iron 3.5mg 19% DV; magnesium 134.3mg 48% DV; potassium 645.6mg 18% DV; sodium 233.3mg 9% DV; thiamin 0.4mg 45% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/03/2012
I cored then food-processed 2# of fresh tomatoes - skins seeds & all - with fresh basil & oregano then cooked it down. This was very good but the amount of pasta (4 oz/person) is even more than suggested on the pasta box WRT 'a serving'. Pros: Tasty easy to make Cons: Too much pasta Read More
Rating: 5 stars
10/30/2011
I was surprised how well this sauce turned out. Especially considering that it's basically just tomatoes garlic and basil. Next time I'll probably put the tomatoes through a food processor instead of mashing them. I definitely recommend buying more tomatoes: once I had peeled/de-seeded the tomatoes and simmered the sauce to my desired thickness I found that I had enough for about 2-3 servings. The sauce is a little more "watery" than the pre-made canned sauce you buy at a grocery store but I didn't find that to be a problem. Don't be scared off by the thought of peeling and de-seeding. It's actually easier than you would think. Though it does take some time (about 10-15 min) and it can be a little messy. I found it easiest to cut the tomatoes into fourths then run my thumb under the skin to lift it off... and then scoop out the seeds from the inside like the "tip" suggested. Read More