Don’t be intimidated by making this scrumptious, yummy fresh pasta dish. Best of all, it doesn’t take hours and hours of simmering away. In under an hour you too can be enjoying this easy, yet satisfying dish.
Cut up 6 tomatoes – chopped is fine or if you want a smoother sauce toss them in a food processor and give it a spin.
Heat olive oil in a large, deep skillet over medium heat. I like adding a few cloves of garlic and onion and sauté for a few minutes before adding the tomatoes, salt, and chopped basil.
Use a potato masher or large fork to mash the tomatoes until they are in chunks. Be sure they are chopped and crushed fine, for a semichunky sauce – the liquid from the tomatoes will bubble beautifully. Simmer for 25 minutes over medium heat.
While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.