Rating: 4.45 stars
256 Ratings
  • 5 star values: 155
  • 4 star values: 73
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 3

There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.

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  • Cook the pasta in a large pot of boiling salted water until al dente.

  • In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

  • Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.

  • VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

Nutrition Facts

260 calories; protein 10.3g; carbohydrates 41.9g; fat 6.8g; cholesterol 4.4mg; sodium 235.6mg. Full Nutrition
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Reviews (164)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2004
This is probably one of my favorite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the flavor is just something you can't get out of a can. Use a good olive oil. Fresh garlic. I always use dried basil but I'm sure fresh basil would be great too. I also sometimes splash in just a little bit of sweet balsamic vinegar (about 1/2 - 3/4 tablespoon). It really gives this dish a unique flavor. I absolutely love this one. It is so light and delicious. Thanks so much. :) Read More
(119)

Most helpful critical review

Rating: 2 stars
03/26/2012
I didn't think this was much to write home about at all. Rather bland if you ask me, but it is quick and easy. Wont make it again. Read More
(5)
256 Ratings
  • 5 star values: 155
  • 4 star values: 73
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
09/03/2004
This is probably one of my favorite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the flavor is just something you can't get out of a can. Use a good olive oil. Fresh garlic. I always use dried basil but I'm sure fresh basil would be great too. I also sometimes splash in just a little bit of sweet balsamic vinegar (about 1/2 - 3/4 tablespoon). It really gives this dish a unique flavor. I absolutely love this one. It is so light and delicious. Thanks so much. :) Read More
(119)
Rating: 4 stars
03/06/2009
I'm not sure why the tomatoes are boiled in the first stage. If it is to peel them - cut a cross on the bottoms and place in a bowl of boiled water and leave for 1/2 a minute or so. Pick up with a fork and peel the skins off easily. Otherwise it is a reasonably tasty spaghetti - needs a little more flavour though. Read More
(89)
Rating: 5 stars
09/04/2007
I just made this and had to rate it right away. This is fantastic! I didn't have any parm on hand so i omitted it. i was concerned that w/o the cheese it would be lacking in flavor, but it is not at all. I was looking for a recipe to duplicate something that i had at a restaurant and this matches it exactly. (of course at the restaurant it cost $18 rather than the $3 to make it myself!) Read More
(81)
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Rating: 5 stars
11/23/2009
This is a great recipe especially if you have fantastic tomatoes and plenty of fresh basil. If you are lacking in the produce department add some mushrooms for more flavor. Here's what I did: I sauteed 8 oz of quartered crimini mushrooms with the garlic until they released their juices 2 to 3 minutes. Then I added a 1/4 cup of dry white wine and cooked over medium-high heat until all the liquid had been absorbed. I followed the recipe from there adding the tomatoes and pasta. It turned out great and the mushrooms really made up for my less than perfect tomatoes. Read More
(40)
Rating: 5 stars
12/02/2003
This was delicious! I think that I had a definite advantage using garden fresh tomatoes - they have SO much more flavor than the store bought tomatoes! I also doubled the garlic and laid off of the olive oil - it really doesn't need so much. I tossed it with garlic and parsley fettuccini and it made for a very healthy easy and delicious dinner. Read More
(35)
Rating: 4 stars
03/12/2009
This is a nicely flavoured quick and easy recipe to make. In the winter the tomato paste is a good idea as fresh tomatoes tend to be tasteless. However in the summer I would definitely omit the paste as it would interfere with the fresh taste. Fresh (not dried) basil is a must. My store didn't have it but the the frozen type worked well. I added a splash of white wine to the recipe when I added the tomatoes. Half the olive oil could also be substitued with butter which gives a beautiful rich flavour. Read More
(22)
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Rating: 5 stars
11/19/2010
Wow!!! The best and most delicious sauce I have ever tasted!! This is fantastic!!!! The fresh tomato is to die for!! I added mushrooms and onions and mmm mmm mmm!!! Read More
(20)
Rating: 5 stars
04/24/2006
I've been putting off making this recipe until I could get decent tasting tomatoes from the store. I added a little more garlic and I also cooked the pasta using the 'Enhanced Spagetti' method from this site. It turned out absolutely perfect! I can't wait to make it again with fresh homegrown tomatoes. Thanks! Read More
(18)
Rating: 5 stars
05/25/2012
Yum, this was good. It has all the components I look for in a dinner type recipe: It is cheap to make, quick to put together, healthy, and taste pretty descent. The changes I made was using 1 Tblsp of olive oil to saute the garlic in. I misread it should be more. I also used, 2 15oz cans of petite diced tomatoes for the 2lbs of prepared tomatoes. That saved so much time and dishes! Since canned tomatoes have salt I didn't add any and I don't care for black pepper, so I didn't add any of that either. I don't have fresh basil, so I just added a pinch of dried. I find it to be really strong. The ingredients list doesn't mention it, but the recipe says to add 2 Tblsp of olive oil to the cooked drained noodles. I think it was neccessary for added flavor and so they didn't bunch up, but blend in with the sauce. The angel hair pasta was the perfect type. It made 4 generous servings. ty Read More
(14)
Rating: 2 stars
03/26/2012
I didn't think this was much to write home about at all. Rather bland if you ask me, but it is quick and easy. Wont make it again. Read More
(5)