PASTA: Spaghetti With Classic Red

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* Exported from MasterCook *

 

Spaghetti With Classic Red

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 66

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 yellow onion -- chopped

2 garlic cloves -- pressed

1/4 cup tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 cup dry red wine

29 ounces canned crushed tomatoes

salt and freshly ground black pepper

1 pound spaghetti

2 tablespoons minced fresh flat-leaf parsley

freshly grated Parmesan cheese

OR soy Parmesan cheese

 

Serves 4

 

The classic spaghetti and tomato sauce is traditionally Italian and

naturally vegetarian. A small amount of sugar is added to the sauce to

counteract the acidity of the tomato paste.

 

Heat the oil in a large saucepan over medium heat. Add the onion and cook

until soft, about 5 minutes. Stir in the garlic, tomato paste, sugar,

oregano, and basil. Stir in the wine. Add the tomatoes and salt and

pepper to taste. Bring the sauce to a boil, then reduce heat to low and

simmer for 20 to 25 minutes, stirring occasionally. For a smooth sauce,

pass it through a strainer to remove the solids, then return to the

saucepan. Keep the sauce warm over low heat. Meanwhile, cook the

spaghetti in a large pot of salted boiling water, stirring occasionally,

until it is al dente, about 8 minutes. When the pasta is cooked, drain it

and place in a large serving bowl. Add the sauce and toss gently to

combine. Sprinkle with the parsley and a light dusting of cheese, and

serve immediately with additional cheese to pass at the table.

 

Other pasta choices: linguine, perciatelli

 

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