Can I use fresh tomatoes instead of canned for Tomato Basil Spaghetti?

Yes, fresh tomatoes can be used instead of canned. If using fresh, it's best to use ripe Roma or San Marzano varieties, ensuring they're peeled and seeded for the sauce. You might need to cook fresh tomatoes longer to achieve a similar consistency to canned.

How can I make Tomato Basil Spaghetti vegan?

To make Tomato Basil Spaghetti vegan, simply omit the butter and Parmesan cheese. You can replace the Parmesan with a vegan cheese option or a sprinkle of nutritional yeast for a cheesy flavor. The rest of the recipe remains the same.

Can I prepare Tomato Basil Spaghetti ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to three days. When ready to serve, simply reheat the sauce and cook the spaghetti fresh to enjoy a delightful meal.

What is the best way to serve Tomato Basil Spaghetti?

Tomato Basil Spaghetti can be served as is or topped with a fresh garnish of basil and Parmesan cheese. Pairing it with garlic bread or a side salad also complements the dish deliciously for a complete meal.

How do I store leftovers of Tomato Basil Spaghetti?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave, adding a splash of reserved pasta water to restore moisture as needed.

Tomato Basil Spaghetti Recipe

Ingredients

Scale

1 can San Marzano Tomatoes
1/4 cup Olive Oil
2 tablespoons Olive Oil
3 cloves Garlic
3 Fresh Basil Leaves
1 pinch Crushed Red Pepper Flakes
1 pound Spaghetti
Kosher Salt to taste
Ground Black Pepper to taste
Parmesan Cheese to taste
1 tablespoon Butter

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Instructions

Take each tomato from the can and remove as many seeds as possible. Crush the tomatoes with your hands or use a potato masher. Strain any remaining juice from the can to remove seeds and add it to the bowl with the crushed tomatoes. Reserve the can with 1/2 cup of water.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the crushed tomatoes and their juice to the skillet, then bring to a boil. Cook until the sauce thickens, then reduce the heat and stir in the reserved water, seasoning with kosher salt to taste. Allow the sauce to simmer for around 30 minutes.
For the infused oil, heat 1/4 cup of olive oil in a small saucepan over medium-low heat. Once hot, add the chiffonaded fresh basil leaves, crushed red pepper flakes, and minced garlic. Cook until the garlic turns golden brown, then remove from heat and strain, reserving the infused oil.
In the large pot, cook the spaghetti in salted boiling water until al dente. Once the spaghetti is nearly cooked, add the infused oil to the tomato sauce and mix well. Adjust seasoning with ground black pepper and more kosher salt if needed.
Once the noodles reach the al dente stage, lift them with tongs and transfer to a new pan containing a ladle of the tomato sauce and the tablespoon of butter. Toss the noodles until well coated and transfer them onto a plate.
Serve the dish garnished with fresh basil leaves and freshly grated Parmesan cheese to taste. Enjoy your homemade Tomato Basil Spaghetti!

Notes

Infuse the oil until garlic is just golden for maximum flavor. Use gluten-free spaghetti for a gluten-free option.

Author: Benjamin Scott
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 12g
Cholesterol: 5mg