Spaghetti with Melted Tomato Sauce

2 Reviews
From: EatingWell Magazine July/August 1995

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

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled and thinly sliced
  • 2 1/2 pounds vine-ripened tomatoes (about 6), peeled, seeded and chopped (see Tip)
  • Salt & freshly ground pepper to taste
  • 1/2 cup fresh basil leaves, slivered
  • 1 pound whole-wheat spaghetti, or linguine
  • 1/2 cup freshly grated Parmesan cheese

Preparation

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  1. 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.
  2. 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.
  • 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 information

  • Per serving: 373 calories; 8 g fat(2 g sat); 11 g fiber; 66 g carbohydrates; 15 g protein; 74 mcg folate; 6 mg cholesterol; 8 g sugars; 0 g added sugars; 1826 IU vitamin A; 27 mg vitamin C; 118 mg calcium; 3 mg iron; 233 mg sodium; 646 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 3 1/2 starch, 2 vegetable, 1 1/2 fat

Reviews 2

September 03, 2012
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By: EatingWell User
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
October 04, 2009
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By: EatingWell User
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.