San Marzano Spaghetti

Super simple
Super simple
Super simple
Super simple
0:40 m

One of the simplest sauces you could ever make yet packed full of flavour this San Marzano Spaghetti is without a doubt the ultimate pasta dish! If you haven't had them before, San Marzano tomatoes are bright, sweet and in our opinion make one of the best sauces ever.

Start cooking ➞




For the Spaghetti

<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>3 banana shallots<item-todo-done><item-todo-done>1 large garlic clove<item-todo-done><item-todo-done>1 sprig of basil<item-todo-done><item-todo-done>6 san marzano tomatoes<item-todo-done><item-todo-done>2 tbsp sun-dried tomato paste<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done> salt, pepper & sugar to taste<item-todo-done><item-todo-done>500g quality spaghetti<item-todo-done>

To Serve

<item-todo-done> olive oil<item-todo-done><item-todo-done> nutritional yeast<item-todo-done><item-todo-done> black pepper<item-todo-done>

Before you start

Kettle boiled | Large pasta pot | Large high sided frying pan | Box grater

Prepare the tomatoes

  • Bring a large pot of salted water to a rolling boil over high heat
  • Add the San Marzano Tomatoes to the pan and blanch for 45-60 seconds
  • Remove the tomatoes with a slotted spoon, place on a plate and leave to cool for a couple of minutes - turn the heat down to a simmer
  • Slit the skins of the tomatoes with a sharp knife and peel
  • Cut 3 of the tomatoes into 2cm chunks
  • Use the coarse side of the grater to grate the remaining 3 onto a plate
  • Roughly dice any leftovers that wouldn’t grate (and discard the stem end)

Prepare the base ingredients

  • Peel the shallots and cut into really fine dice - the finer the better
  • Peel and grate the garlic with a fine grater to make a puree
  • Pick the basil leaves and finely dice the stems - the finer the better

Prepare the sauce

  • Warm the olive oil in the frying pan over medium heat
  • Add the shallots to the pan and fry for 2-3 minutes until aromatic (the shallot needs to be lightly coloured, not brown)
  • Add the garlic and basil stems, stir to combine and simmer for 1 minute
  • Add the tomatoes to the pan, stir to combine and simmer for 2-3 minutes
  • Add the tomato puree and oregano to the pan, stir to combine, reduce the heat and simmer for approximately 20 minutes

Prepare the pasta

  • Get the water in the large pasta pot to a rolling boil
  • When the sauce has been simmering for 10 minutes, add the pasta to the pan and cook for 2 minutes less than packet instructions (approx 9 minutes)

Finish the dish and serve

  • Turn up the heat of the sauce, add half a ladle of pasta water, stir to combine and simmer
  • Taste the sauce and season to perfection with salt, pepper and a little sugar
  • Drain the pasta into a colander, quickly transfer the pasta into the sauce and fold to combine and coat
  • Transfer the pasta to pasta bowls, spoon over any remaining tomato sauce, season with black pepper, nutritional yeast or plant based parmesan a little drizzle of olive oil, dress with the reserved basil leaves and serve immediately

Cost per portion


CO2e per portion

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