Best 10 Spaghetti With Fresh Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to Italy with our delectable Spaghetti with Fresh Tomatoes recipe. This classic dish, known as "Spaghetti al Pomodoro" in Italian, is a symphony of simple, yet vibrant flavors. The marriage of juicy, sun-ripened tomatoes, aromatic garlic, and fragrant basil creates a harmonious balance that will tantalize your taste buds. Whether you prefer a quick and easy weeknight meal or are looking to impress dinner guests, this versatile recipe has you covered. Dive into the heart of Italian cuisine with our carefully curated selection of Spaghetti with Fresh Tomatoes recipes, each offering a unique twist on this timeless classic. From traditional preparations to innovative takes with added vegetables, seafood, or a touch of spice, we have something to suit every palate. Get ready to elevate your pasta game and savor the essence of Italy in every bite.

Let's cook with our recipes!

SPAGHETTI WITH FRESH TOMATO SAUCE



Spaghetti with Fresh Tomato Sauce image

When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, finely chopped
2 pounds plum tomatoes, chopped (about 5 cups)
1 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked spaghetti
1/4 cup thinly sliced fresh basil
1 teaspoon sugar, optional
Grated Romano cheese
Additional basil

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.

HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES



Homemade Spaghetti Sauce with Fresh Tomatoes image

Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 1h15m

Number Of Ingredients 11

12-14 tomatoes ((fresh, garden tomatoes work best- appx. 8-10 lbs))
2 tablespoons olive oil
1 large onion (chopped)
8 ounces mushrooms (fresh, chopped)
2 teaspoons soy sauce ((see notes above))
6 cloves garlic
10-12 basil leaves (chopped)
1 tablespoon oregano (finely chopped)
2 tablespoons brown sugar
1 tablespoon Kosher salt ((or to taste))
1 teaspoon pepper ((or to taste))

Steps:

  • Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
  • Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
  • Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
  • Heat oil in a large skillet. Add onions and saute until they become soft and transparent.
  • Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
  • Add tomatoes, basil, oregano, brown sugar, salt and pepper.
  • Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
  • Serve over cooked pasta.

Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 1292 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

SPAGHETTI WITH FRESH TOMATOES



Spaghetti with Fresh Tomatoes image

With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, "Everyone in our family loves this recipe, and it's such a great way to use fresh tomatoes from your garden."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) spaghetti
2 pounds fresh tomatoes, seeded and chopped
12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
1-1/4 cups julienned fresh basil
1 can (2-1/4 ounces) sliced ripe olives, drained
4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 garlic cloves, minced
2 tablespoons olive oil

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.

Nutrition Facts : Calories 398 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 457mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

FRESH TOMATO PASTA



Fresh Tomato Pasta image

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Provided by Langu

Categories     Main Dish Recipes     Pasta

Time 22m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package dry pasta
1 clove garlic
1 medium tomato
1 teaspoon dried basil
1 tablespoon olive oil
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g

SPAGHETTI WITH FRESH TOMATOES AND BASIL



Spaghetti With Fresh Tomatoes and Basil image

Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.

Provided by Thorsten

Categories     Spaghetti

Time 28m

Yield 1 serving(s)

Number Of Ingredients 8

1 cup fresh tomato, cut in 3/8 inch dice
1 tablespoon onion, minced
1 tablespoon olive oil, divided
1/2 teaspoon sugar
1 tablespoon fresh basil, chopped
salt, to taste
1 pinch pepper
4 ounces spaghetti

Steps:

  • Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
  • Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
  • Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
  • Tomatoes should get warm, but not cooked, about 5 minutes.
  • When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6

SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA



Spaghetti Squash with Fresh Tomatoes and Ricotta image

This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 cups grape tomatoes, halved lengthwise or quartered if large
1 tablespoon finely minced shallot
1 tablespoon red wine vinegar
1/4 teaspoon red chile flakes
1 small garlic clove, finely grated
3 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced fresh basil
Kosher salt
One 2-pound spaghetti squash
1/3 cup whole-milk ricotta

Steps:

  • Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
  • Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
  • Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.

SPAGHETTI SAUCE WITH FRESH TOMATOES



Spaghetti Sauce with Fresh Tomatoes image

Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Provided by Susan Bryan Willingham

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g

CANNED FRESH TOMATO SPAGHETTI SAUCE



Canned Fresh Tomato Spaghetti Sauce image

I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.

Provided by Chef Jen 1

Categories     Sauces

Time 3h

Yield 10 quarts, 10 serving(s)

Number Of Ingredients 10

1/2 bushel fresh tomato (26 1/2 lbs)
2 garlic cloves
4 medium onions
2 tablespoons oil
3 (15 ounce) cans tomato paste
1 1/2 cups sugar
1/2 cup salt
2 tablespoons oregano
2 tablespoons italian seasoning mix
1 (5 ounce) package spaghetti sauce mix

Steps:

  • Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
  • Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
  • Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
  • To can, pour into clean hot quart jars, leaving 1/2 inch head space.
  • Process 40 minute in a boiling water bath.

Nutrition Facts : Calories 264.6, Fat 3.4, SaturatedFat 0.5, Sodium 6676.6, Carbohydrate 58.8, Fiber 6.1, Sugar 47.5, Protein 6.1

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

FRESH TOMATO SPAGHETTI SAUCE



Fresh Tomato Spaghetti Sauce image

This is a great sauce i add 1 lb hot italian sausage and 1 lb ground beef browned together as well as 2 tablespoons fressh oregano

Provided by lauralie41

Categories     Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 garlic cloves, chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese
2 tablespoons fresh oregano
1 lb hot Italian sausage
1 lb ground beef

Steps:

  • To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
  • Add onion, basil, garlic oregano and salt.
  • Saute until onion is tender, approximately 5 minutes.
  • Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
  • Remove parsley.
  • Brown meat add to sauce.
  • If needed add tomato sauce for consistency
  • Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.

Nutrition Facts : Calories 584.2, Fat 41.7, SaturatedFat 13.1, Cholesterol 94.5, Sodium 1368.4, Carbohydrate 21.5, Fiber 4.6, Sugar 12.3, Protein 31.8

Tips:

  • For the best flavor, use ripe, juicy tomatoes. Look for tomatoes that are deep red in color and have no blemishes.
  • If you don't have fresh tomatoes, you can use canned tomatoes. Be sure to drain the tomatoes well and rinse them before using.
  • Use a good quality olive oil. Olive oil will help to bring out the flavor of the tomatoes and garlic.
  • Don't overcook the tomatoes. Cook them just until they are softened and still have a little bit of texture.
  • Season the sauce to taste with salt, pepper, and red pepper flakes. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
  • Serve the spaghetti with freshly grated Parmesan cheese and chopped basil leaves.

Conclusion:

This spaghetti with fresh tomatoes recipe is a simple but delicious dish that is perfect for a weeknight meal. It's also a great way to use up fresh tomatoes from your garden. The sauce is light and flavorful, and the tomatoes are perfectly cooked. This recipe is sure to become a favorite in your home.

Related Topics