San Marzano Spaghetti
- Super simple
- 0:40 m
- 10 ingredients
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.
Serves: 4
Ingredients
For the Spaghetti
- 4 tbsp olive oil
- 3 banana shallots
- 1 large garlic clove
- 1 sprig of basil
- 6 san marzano tomatoes
- 2 tbsp sun-dried tomato paste
- 1 tsp dried oregano
- salt, pepper & sugar to taste
- 500g quality spaghetti
To Serve
- olive oil
- nutritional yeast
- black pepper
Before you start
Kettle boiled | Large pasta pot | Large high sided frying pan | Box grater
Step 1
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)
Ingredients
- 6 san marzano tomatoes
Step 2
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
Ingredients
- 3 banana shallots
- 1 large garlic clove
- 1 sprig of basil
Step 3
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
Ingredients
- 4 tbsp olive oil
- 2 tbsp sun-dried tomato paste
- 1 tsp dried oregano
Step 4
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)
Ingredients
- 500g quality spaghetti
Step 5
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
Ingredients
- salt
- pepper & sugar to taste
- olive oil
- nutritional yeast
- black pepper