Best 16 Spaghetti With Tomato Sauce Martha Stewart Recipes

SPAGHETTI WITH THREE-TOMATO SAUCE

Steps:

• In a large pot of boiling salted water, cook the spaghetti until al dente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.
• Meanwhile, heat 2 tablespoons tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
• Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.

ONE-PAN PASTA

Steps:

• Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
• Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE

Steps:

• In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
• Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

SPAGHETTI WITH TOMATO SAUTE

Steps:

• If you aren't using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat.
• Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano.
• Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

SPAGHETTI AND TOMATO SAUCE 101

Steps:

• Cover and bring 3 quarts of salted water to a boil in a large stockpot.
• If using cherry tomatoes, wash and stem. If using vine-ripened tomatoes, prepare an ice-water bath; bring a large pot of water to a boil. Using a paring knife, score nonstem end of each tomato with a shallow x. Blanch tomatoes in boiling water for 30 seconds. With a slotted spoon, transfer tomatoes to ice bath (keep water simmering). Using a chefs knife, cut flesh into 1/4-inch strips; set aside. Press cores of tomatoes through a sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill fitted with a fine disk.
• Drop pasta into boiling water; stir. Cook until al dente, about 11 minutes.
• Meanwhile, place a 12-inch skillet over medium heat; add oil. Add garlic; cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and 1/4 teaspoon salt. Cook until the garlic is medium golden, about 1 minute.
• Increase heat to high. Tilting pan at an angle, add tomato strips and pulp from sieve. Cook, swirling pan occasionally, until tomatoes begin to break down, cherry tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using cherry tomatoes, mash a few with a spoon (if they start to get too dry, add a little water from the pasta stockpot).
• Drain pasta in a colander, reserving 1 cup cooking liquid in case the sauce gets too dry. Add pasta to sauce; cook until sauce clings to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls; sprinkle with cheese, if using. Serve.

PERFECT SPAGHETTI WITH TOMATO SAUCE

Steps:

• In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
• If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
• Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
• Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
• Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
• Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

SPAGHETTI WITH TOMATO SAUCE (MARTHA STEWART)

Steps:

• In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
• In a separate pot, prepare the tomatoes by bringing a pot of water to a boil and peeling and seeding. Add 2 tablespoons salt to water to loosen skins. Cut a small X on bottom of each tomato and drop one or two into boiling water just until skin begins to curl. Lift out of water and drop into ice-water bath to stop the cooking. Return to boiling water of skins do not slip right off. Use a sharp knife to cut the outside fleshy part of the tomatoes into large pieces and cut them into strips. *If using whole canned tomatoes make sure you strain before adding to the pan.
• Drop spaghetti into boiling salted water and stir. Cook until al dente, about 11 minutes.
• Place a 12 inch saute pan over medium heat, and add the oil.
• Add the garlic to the pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add the red-pepper flakes and remaining 1/4 teaspoon salt. Cook until the garlic is medium golden, about 1 minute.
• Increase heat to high. Tilting pan at an angle, add the reserved tomatoes. Cook, swirling pan occasionally, until the tomatoes begin to break down (pear tomatoes will burst and canned tomatoes will thicken).
• Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry when pasta is added. Add pasta to sauce in saute pan. Cook until the sauce begins to cling to the pasta, 3 to 4 minutes.
• Stir in the basil and cook 30 seconds more.
• Divide among bowls, and sprinkle with cheese, if desired. Serve.

FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a colander and sprinkle with 1 teaspoon salt. Let liquid drain into sink for about 30 minutes.
• Heat oil in a 12-inch frying pan. Add garlic and red-pepper flakes, if desired, and cook until garlic begins to color. Add onion and cook over low heat until very soft but not brown, about 10 minutes.
• Add tomatoes and basil. Add salt, pepper, and sugar. Turn heat to medium high and cook 5 to 10 minutes, until thick (sauce should bubble briskly). Stir in parsley and adjust seasonings.

CREAMY TOMATO SAUCE

Steps:

• Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
• Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.

HOMEMADE MARINARA SAUCE

Steps:

• Heat oil in a large heavy pot over mediumheat. Cook onion and garlic until softand translucent, about 8 minutes. Addtomatoes, red-pepper flakes, 1 teaspoonsalt, and some pepper. Simmer, covered,until thick, 25 minutes. Stir in herbs.

PASTA WITH CHICKPEA-TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

BASIC ITALIAN TOMATO SAUCE

Steps:

• Heat a medium saucepan over medium heat. Swirl around the olive oil to coat the pan, and when the oil is hot, add the garlic and red pepper flakes. Stir constantly for 30 seconds, just long enough to release the garlic's fragrance and transform it slightly from its raw state. Don't cook it to golden.
• Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. In the last 5 minutes of cooking, add the basil sprig, if using. Remove the basil before serving and swirl in the butter, if using.

SPAGHETTI WITH BOLOGNESE SAUCE (MARTHA STEWART)

Steps:

• Make sauce: In a dutch oven (or a 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
• Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
• When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.