This is a simple sauce but absolutely delicious. Since it only requires a few ingredients, it is good to make when the kitchen is bare. Just be sure to use the best tomatoes available because they are the heart of the dish. Grate parmesan, pecorino, or mozzarella over it, and add chicken, shrimp, or sausage if you are looking for protein. Here is how to make Spaghetti and Tomato Sauce for your adorable kids. They will love it.
Yield: 6 servings
Ingredients
2 1/2 lb tomatoes
1 large yellow onion, diced small
2 tablespoons extra virgin olive oil
8 large basil leaves, cut into chiffonade
1 lb spaghetti
Kosher salt and black pepper, to taste
Directions
Bring 6 quarts of water to a boil in a large pot. Slice an “X” into the bottom of each tomato, just piercing the flesh. Add tomatoes and cook until the skin starts to peel away from the meat, about 1 minute. Remove tomatoes from boiling water and plunge them into a bowl of ice water. Drain tomatoes and peel off the skin—roughly chop tomatoes.
Add oil to a large sauté pan on medium heat. Next, add onions and season with salt. Sauté until translucent, about 8 minutes. Add tomatoes and juice to the pan. Cook, stirring frequently, until tomatoes have softened and dissolved into a chunky sauce, about 20–25 minutes.
Bring 6 quarts of water to a boil in a large pot—season with salt. When water returns to a full boil, add spaghetti. Cook until very al dente, about 6 minutes—strain pasta, reserving 1/2 cup of pasta water. Add spaghetti and reserved water to tomato sauce. Cook until mixed well, about 2 minutes. Add basil, mix, and divide between individual serving plates.
