Classic Tomato Spaghetti - Spaghetti Pasta In Tomato Sauce

Ingredients

• 250 g Spaghetti Pasta (dry, broken in half for easier handling)
• 1 tbsp Salt (for pasta water and seasoning)
• 1 tbsp Olive Oil (extra virgin preferred)
• 4 cloves Garlic (finely chopped)
• 2 tsp Red Chili Flakes
• 1 medium Onion (finely chopped)
• 0.5 piece Capsicum (optional, diced)
• 1 small Carrot (optional, diced)
• 5 medium Ripe Red Tomatoes (about 500 g, skin removed)
• 1 tsp Red Chili Powder
• 0.5 tsp Black Pepper Powder
• 1 tsp Mixed Herb Seasoning or Oregano
• 1 tsp Basil (fresh or dried)
• 1 tsp Sugar (optional, to balance acidity)
• 1 tsp Ketchup (optional)
• 2 tbsp Fresh Cream (optional, for creamier texture)
• 2 tbsp Parmesan Cheese (grated, optional garnish)
• 5 g Fresh Basil Leaves (for garnish)

Instructions

1. Boil the Pasta

   Fill a large pot with water, bring to a rolling boil, add 1 tbsp salt, then add the spaghetti. Cook for 8‑9 minutes until al‑dente (about 80 % done).

   Time: PT10M

   Temperature: boiling

2. Reserve Pasta Water and Drain

   Before draining, scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta in a colander, rinse briefly with a splash of cold water to stop cooking, but do not rinse thoroughly.

   Time: PT2M

3. Blanch and Peel Tomatoes

   Bring a pot of water to a boil, add the tomatoes and boil for 4‑5 minutes until the skins start to separate. Turn off the heat and let them sit for 2 more minutes, then strain and peel.

   Time: PT7M

   Temperature: boiling

4. Make Tomato Puree

   Transfer the peeled tomatoes to a blender and blend until smooth. Set the puree aside.

   Time: PT1M

5. Sauté Garlic and Chili Flakes

   Heat 1 tbsp olive oil in a wok over medium‑high heat until lukewarm. Add the finely chopped garlic and 2 tsp red chili flakes; sauté for 1 minute.

   Time: PT1M

   Temperature: medium‑high

6. Cook Onion (and Optional Veggies)

   Add the chopped onion to the wok and cook on low flame until translucent, about 4 minutes. If using capsicum and carrot, add them now and stir for 1 minute.

   Time: PT5M

   Temperature: low

7. Add Tomato Puree and Spices

   Stir in the tomato puree, ½ tsp salt, 1 tsp red chili powder, ½ tsp black pepper, 1 tsp mixed herb seasoning (or oregano), and 1 tsp basil. Mix well.

   Time: PT1M

8. Bring Sauce to a Boil

   Increase heat and bring the sauce to a brisk boil; cook for 3 minutes.

   Time: PT3M

   Temperature: high

9. Simmer and Reduce

   Cover the wok with a lid and let the sauce simmer on low‑medium heat for 6 minutes, allowing flavors to meld and the sauce to thicken slightly.

   Time: PT6M

   Temperature: low‑medium

10. Combine Pasta with Sauce

    Uncover, add the pre‑cooked spaghetti to the sauce, and toss for 1‑2 minutes. Add reserved pasta water (as needed) and 1 tsp sugar (optional) to achieve a glossy coating. Cook on high flame for another 3 minutes, tossing continuously.

    Time: PT5M

    Temperature: high

11. Finish with Cream or Cheese (Optional)

    If desired, stir in 2 tbsp fresh cream or sprinkle grated Parmesan cheese, then toss for 1 minute for a richer texture.

    Time: PT1M

12. Plate and Garnish

    Serve the pasta hot, garnished with fresh basil leaves and a little extra grated cheese if liked.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

18 g

Carbohydrates

92 g

Fat

13 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spaghetti Pasta: Linguine, Fettuccine
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic paste
• Instead of Red Chili Flakes: fresh red chilies, finely chopped
• Instead of Onion: shallot
• Instead of Capsicum: bell pepper of any color
• Instead of Carrot: zucchini
• Instead of Ripe Red Tomatoes: canned crushed tomatoes
• Instead of Red Chili Powder: paprika
• Instead of Black Pepper Powder: freshly cracked black pepper
• Instead of Mixed Herb Seasoning or Oregano: Italian seasoning
• Instead of Basil: fresh parsley
• Instead of Sugar: honey
• Instead of Fresh Cream: half‑and‑half, milk
• Instead of Parmesan Cheese: pecorino romano
• Instead of Fresh Basil Leaves: dried basil

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Blender
• Wok or Large Skillet
• Wooden Spoon or Tongs
• Measuring Spoons
• Grater (optional)
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Do not rinse the pasta thoroughly; retain some starch for sauce adhesion.
• Cook pasta only to 80 % (al‑dente) because it will finish cooking in the sauce.
• Peel tomatoes after blanching to achieve a smooth puree without skins.
• Sauté garlic and chili flakes just until fragrant; avoid browning.
• Simmer the sauce covered to allow flavors to meld and reduce without burning.

Chef Tips from the Video

• Use the freshest ripe tomatoes for the most vibrant flavor.
• A pinch of sugar neutralizes excess acidity from tomatoes.
• Finish the dish with a drizzle of extra‑virgin olive oil for added richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; if frozen, texture may become mushy. Can freeze for up to 1 month but reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato sauce can be prepared up to 2 days ahead; store refrigerated and reheat gently.
• Cook pasta al‑dente, drain, toss with a little oil, and refrigerate; combine with sauce just before serving.

Frequently Asked Questions