Skillet Spaghetti with Simple Tomato Sauce
By America's Test KitchenPublished on August 6, 2009
Time
50 minutes
Yield
Serves 4
Ingredients
3 (14.5-ounce) cans whole peeled tomatoes 3 tablespoons extra-virgin olive oil 1 medium onion, mincedSalt 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)¼ teaspoon sugar 2 cups water 12 ounces thin spaghetti or spaghettini, broken in halfGround black pepper 3 tablespoons chopped fresh basil leaves Freshly grated Parmesan cheese, for serving
Before You Begin
Be sure to simmer the tomatoes gently in step 2 or the sauce will become too thick.
Instructions
- Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.
- Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the processed tomatoes and sugar. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the tomatoes no longer taste raw, about 10 minutes.
- Stir in the water, then add the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 12 to 15 minutes.
- Stir in the remaining 1 tablespoon oil and season with salt and pepper to taste. Sprinkle with the basil and serve, passing the Parmesan separately.
Time
50 minutesYield
Serves 4Ingredients
3 (14.5-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 medium onion, minced
Salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
¼ teaspoon sugar
2 cups water
12 ounces thin spaghetti or spaghettini, broken in half
Ground black pepper
3 tablespoons chopped fresh basil leaves
Freshly grated Parmesan cheese, for serving
Ingredients
3 (14.5-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 medium onion, minced
Salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
¼ teaspoon sugar
2 cups water
12 ounces thin spaghetti or spaghettini, broken in half
Ground black pepper
3 tablespoons chopped fresh basil leaves
Freshly grated Parmesan cheese, for serving
Ingredients
3 (14.5-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 medium onion, minced
Salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
¼ teaspoon sugar
2 cups water
12 ounces thin spaghetti or spaghettini, broken in half
Ground black pepper
3 tablespoons chopped fresh basil leaves
Freshly grated Parmesan cheese, for serving
Why This Recipe Works
For our skillet spaghetti recipe we settled on fresh-tasting whole peeled tomatoes, which we pulsed briefly in the food processor to achieve the desired consistency. After simmering the sauce, we added the water and pasta—we liked thin spaghetti best. We now had a finished skillet pasta recipe that was perfectly sauced; it was neither thick and pasty nor runny on the plate.
Before You Begin
Be sure to simmer the tomatoes gently in step 2 or the sauce will become too thick.
Instructions
- Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.
- Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the processed tomatoes and sugar. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the tomatoes no longer taste raw, about 10 minutes.
- Stir in the water, then add the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 12 to 15 minutes.
- Stir in the remaining 1 tablespoon oil and season with salt and pepper to taste. Sprinkle with the basil and serve, passing the Parmesan separately.
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