The effort in this version goes into peeling and chopping all those tomatoes, but after that the sauce just needs to simmer mostly hands-free. For a step-by-step guide on peeling tomatoes, see my post for Summer Tomato-and-Carrot Soup.
- 1 tablespoon olive oil
- 1 and 1/2 tablespoons minced garlic
- 6 cups coarsely chopped and peeled tomato
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 8 cups hot cooked spaghetti
2. Add the tomato, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
3. Stir in the basil and parsley, and cook for a final minute.
4. Meanwhile, prepare the spaghetti (start with 1 pound uncooked pasta to yield 8 cups). Serve about 1 cup sauce over 1 and 1/3 cups pasta on each of 6 plates or bowls.
6 servings (1 and 1/3 cups pasta, 1 cup sauce), Calories 384
Exactly as fresh and light as I hoped - not at all heavy or salty like canned sauces can be. I'd use a touch less black pepper and a touch more fresh basil, and then the balance here would be perfect. The portion above yields just a light coating of sauce over each serving of pasta, so use a ratio of less pasta and more sauce if you prefer.