Cook Time

35 min

Prep Time

25 min
Spaghetti with Tomato Sauce


1 1/2 pounds plum tomatoes, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 tablespoons plus 1/2 teaspoon fine sea salt, divided
1/4 teaspoon crushed red pepper
6 quarts water
12 ounces uncooked spaghetti
1/4 cup minced fresh basil
6 tablespoons grated fresh Parmigiano-Reggiano cheese


1. Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.

2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.

3. Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

4. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 teaspoon of remaining oil; sprinkle each with 1 tablespoon cheese.



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