Everyday cooking
Spaghetti with simple tomato sauce
A reduced tomato and garlic sauce coats freshly cooked spaghetti.
- Total time
- 30 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
A useful tomato sauce depends on reduction and on finishing the pasta in the pan. Tinned tomatoes provide the base here, even when fresh ones are out of season. Garlic flavours the oil without being allowed to brown, and a little starchy cooking water later brings the sauce and spaghetti together. The seasoning stays restrained so the tomatoes remain prominent. Offer grated hard cheese separately for anyone who wants it. This is a complete method for four portions of pasta, with the final consistency adjusted at the stove rather than fixed by a large quantity of added water.
Method
Step by step
- 01
Warm the garlic
Peel and finely slice the garlic. Warm 2 tbsp oil in the wide pan over medium heat. Add the garlic for 30–45 seconds, just until fragrant; keep it pale.
- 02
Reduce tomatoes
Add the tomatoes and their juice with a little salt. Simmer uncovered for 18–20 minutes, stirring occasionally. The sauce should thicken enough for a spoon drawn through it to leave a brief trail.
- 03
Boil spaghetti
Meanwhile bring a large pot of water to the boil and salt it. Cook the spaghetti until almost al dente, checking about 1 minute before the packet time finishes.
- 04
Finish in sauce
Reserve 150 ml cooking water. Drain the spaghetti and transfer directly to the sauce. Add 60 ml reserved water first and turn over medium heat for 1–2 minutes to finish cooking.
- 05
Add basil
Tear the basil and fold it through with the remaining oil. Adjust salt and pepper. If the pasta looks dry, add more cooking water a tablespoon at a time. Serve promptly on warm plates.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Balance the tomatoes at the end
Season fully only after reduction, when salt and acidity are more concentrated. A small pinch of sugar can soften unusually sharp tomatoes; a larger amount changes the character of the sauce. Fresh tomatoes may need a longer simmer depending on how much water they contain.
Help the sauce cling
Do not rinse the drained pasta: surface starch helps the sauce adhere. If liquid collects beneath the spaghetti, keep turning and reducing briefly. If the strands stick together, they usually need a little more water. Aim for a loose, glossy coating rather than a watery puddle.
Kitchen questions
One more question?
Can the sauce be made ahead?
Yes. Cook the tomato sauce in advance and loosen with a little water when reheating. Cook the spaghetti shortly before eating and finish it in the hot sauce.
Is the cheese essential?
No. It is an optional addition. Basil and the final olive oil provide flavour without it.
