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Spaghetti with Classic Marinara Sauce

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1 (28-ounce) can whole peeled tomatoes
  
• 3 Tbsp extra-virgin olive oil
  
• 1 small onion, chopped fine
  
• 2 cloves garlic, minced
  
• 1 tsp minced fresh oregano (or 1/4 tsp dried)
  
• 2 Tbsp dry red wine
  
• 1-1/2 Tbsp chopped fresh basil
  
• Salt and pepper
  
• Sugar
  
• 6 ounces spaghetti
  
• Grated Parmesan cheese
  






Instructions



1. Drain tomatoes in fine-mesh strainer set over medium bowl. Open tomatoes with your hands and remove and discard seeds and fibrous cores; let tomatoes drain, about 3 minutes. Measure out 1/3 cup tomatoes and set aside. Reserve 1-1/4 cups drained tomato juice; discard remaining tomato juice.
   
   
2. Heat 1 tablespoon oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
   
   
3. Stir in 1 tablespoon oil and drained tomatoes and increase heat to medium-high. Cook, stirring occasionally, until liquid has evaporated and tomatoes begin to brown and stick to the bottom of the skillet, 8 to 10 minutes. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in reserved tomato juice, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until sauce is thickened, 7 to 9 minutes.
   
   
4. Transfer sauce to food processor, add reserved 1/3 cup drained tomatoes, and pulse until sauce is mostly smooth, about 8 pulses. Return sauce to now-empty skillet, stir in basil and remaining 1 tablespoon oil. Season with salt and pepper, and sugar to taste.
   
   
5. Meanwhile, bring 4 quarts of water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Serve with Parmesan.
   
   Serves 2