Spaghetti with Classic Tomato Sauce
A quintessential Italian-American dinner of al dente spaghetti in homemade tomato sauce, served with bread and salad—guaranteed to please any crowd. By Andrew Zimmern.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Wooden spoon
- Mixing bowl
- Plastic wrap
- Serving bowl
- Tongs
- Spoon
Ingredients
- 1 pound dry spaghetti
- 48 ounces tomatoes, chopped, in their juices. Canned is acceptable.
- 2 tablespoons tomato paste
- 12 large basil leaves
- 2 teaspoons dried oregano
- Several pinches chile flake
- 4 tablespoons sliced garlic
- 1/4 cup minced parsley
- 2 tablespoons minced anchovies
- 4 tablespoons minced shallots
- 1 bay leaf
- 1/2 cup of the best olive oil you can get your hands on
- Salt
- Pepper
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