SPAGHETTI SAUCE: HOW TO MAKE THE CLASSIC & EASY ITALIAN SAUCE

This timeless recipe, Sugo al Pomodoro, captures the heart of Italian cuisine.

Made with fresh tomatoes, aromatic garlic, sweet onion, and fragrant basil, this sauce is a Mediterranean masterpiece. Paired with spaghetti, it’s perfect for a cozy family dinner or a special occasion.

Why You’ll Love This Recipe

• Authentic Italian Flavor: Simple, fresh ingredients make this sauce shine.
• Versatile: Perfect with spaghetti or your favorite pasta.
• Quick and Easy: Ready in just 30 minutes for a wholesome, satisfying meal.

Cooking Time: 40 minutes

Servings: 4

Ingredients

• 4-5 large ripe tomatoes (preferably Roma)
• 2 cloves garlic, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• Salt, to taste
• Black pepper, to taste
• Several fresh basil leaves
• 1 teaspoon sugar (optional, to reduce tomato acidity)

Method

Prepare the Tomatoes:

• Remove the skin by blanching the tomatoes in boiling water for 1 minute, then cooling under running water. Peel the skin, halve the tomatoes, and remove the seeds. Coarsely chop the pulp.

Prepare the Sauté:

• Heat olive oil in a large pot over medium heat.
• Add minced garlic and sauté until lightly golden, being careful not to burn it.
• Stir in the chopped onion and cook until translucent.

Cook the Sauce:

• Add the chopped tomatoes to the pot. If desired, add tomato paste for a thicker sauce.
• Stir well, bring to a boil, and reduce the heat to simmer for 20–30 minutes, stirring occasionally.
• Season with salt, pepper, and sugar (if needed to balance acidity).

Add Basil:

• Near the end of cooking, add torn basil leaves for a fresh, aromatic flavor.

Cook Spaghetti and Toss with Sauce:

• Cook spaghetti in a large pot of salted boiling water until al dente.
• Drain and add the spaghetti directly to the sauce. Toss well to coat the pasta evenly.

Serve:

• Serve hot, garnished with fresh basil leaves and a drizzle of extra-virgin olive oil for a finishing touch.

Tips for Success

• Choose Ripe Tomatoes: For the best flavor, use fresh, ripe Roma tomatoes or canned San Marzano tomatoes when fresh are unavailable.
• Balance the Acidity: Add a small amount of sugar if the sauce tastes too acidic.
• Fresh Basil: Always use fresh basil for the most authentic flavor.

Nutritional Facts (Per Serving)

This Spaghetti al Pomodoro celebrates the beauty of simple ingredients and authentic flavors. It’s a dish that’s easy to prepare but feels like a special treat every time. Buon appetito!

Spaghetti Sauce: How To Make The Classic & Easy Italian Sauce

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Cook Time 1 day d 16 hours hrs

Servings 4

Calories 320 kcal

Ingredients

  

• 4-5 large ripe tomatoes preferably Roma
• 2 cloves garlic finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 medium onion finely chopped
• Salt to taste
• Black pepper to taste
• Several fresh basil leaves
• 1 teaspoon sugar optional, to reduce tomato acidity

Instructions

 

Prepare the Tomatoes:

• Remove the skin by blanching the tomatoes in boiling water for 1 minute, then cooling under running water. Peel the skin, halve the tomatoes, and remove the seeds. Coarsely chop the pulp.

Prepare the Sauté:

• Heat olive oil in a large pot over medium heat.
• Add minced garlic and sauté until lightly golden, being careful not to burn it.
• Stir in the chopped onion and cook until translucent.

Cook the Sauce:

• Add the chopped tomatoes to the pot. If desired, add tomato paste for a thicker sauce.
• Stir well, bring to a boil, and reduce the heat to simmer for 20–30 minutes, stirring occasionally.
• Season with salt, pepper, and sugar (if needed to balance acidity).

Add Basil:

• Near the end of cooking, add torn basil leaves for a fresh, aromatic flavor.

Cook Spaghetti and Toss with Sauce:

• Cook spaghetti in a large pot of salted boiling water until al dente.
• Drain and add the spaghetti directly to the sauce. Toss well to coat the pasta evenly.

Serve:

• Serve hot, garnished with fresh basil leaves and a drizzle of extra-virgin olive oil for a finishing touch.