Spaghetti with tomato sauce (oregano and basil version)
EASY AND GENUINE ITALIAN COOKING, FROM MY FAMILY TO YOURS!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 4 people
Author: Erika Price
- 2 cans MUTTI tomato pulp (polpa); this is what my family has used for years and what I prefer but If you can’t obtain the same brand you may look for one that is naturally sweet and not too acidic in flavor (please don’t add sugar it won’t do it!
- ½ cup MUTTI tomato puree; adds density to your sauce.
- 4 tbsp extra virgin olive oil;
- 2 cloves fresh garlic; diced very small.
- 4 tbsp dry oregano; Mexican oregano won’t do it, too citrusy. Opt for regular oregano you find anywhere and if you want to go specific, Mediterranean.
- freshly ground black pepper; quantity as desired.
- 1 or 2 pinch cayenne pepper; adds a little "kick" to your sauce.
- salt; quantity as needed or desired but remember, while cooking it, the sauce reduces in amount about a half and becomes very salty if you use too much.
- grated parmesan cheese; at room temperature, to garnish. Cheese flavor is highly impacted by cold environments. In order to enjoy the full flavor of any cheese you should leave it at room temperature for at least 15 minutes before consuming. I buy my parmesan cheese – already grated - at Whole Foods as it is REAL cheese. Cheese is supposed to melt as soon as you add it to your pasta. If not, it is processed. I call it plastic cheese :).
- 12 oz spaghetti; I personally like De Cecco brand but there are many great brands available that won’t charge you for the “international factor”. You want to aim to 100% durum semolina.
INGREDIENTS FOR THE VERSION WITH BASIL
- 15 leaves fresh basil (instead of oregano); wash and let dry on a cloth on its own to avoid bitterness.
- 2 whole shallots or 1 quarter of a yellow onion (instead of garlic); cut small or in half moon thin slices. When I make the basil version of my tomato sauce, I like to pair this herb with onion and not garlic. I personally think is a better match. I use shallots or yellow onion because of the sweetness of it.
VERSION WITH FRESH BASIL
Follow all the steps as above, except for the use of 2 ingredients (fresh basil instead of oregano; shallots instead of garlic).Dice the shallots (or yellow onion) very small and add to the warm oil. Let cook until golden the add the tomato pulp, tomato puree, salt, black pepper and cayenne pepper. Toss 10 basil leaves in, roughly cut, and stir.At the very end of the sauce cooking process, turn the fire off and add 5 whole basil leaves on top of it, without stirring. You may position a couple of extra leaves directly on each plated spaghetti, for additional flavor and decoration.Buon Appetito!