"@thefeedfeed @tuttorossotomatoes (#ad) Some days you just need a huge bowl of spaghetti and tomato sauce like mama used to make! I love using Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil to make a quick sauce, like this one with olives, totally from scratch! It takes less than half an hour and it’s just so good.
#feedfeed #tuttorossotomatoes #familytraditions"
Crushed Tomato Sauce Pasta
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- Recipe Card
Prep time 20mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
For the Pasta Sauce:
ingredients
- 3 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 28-ounce can Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil
- 1/2 cup kalamata olives, crushed and torn in half
- salt, to taste
- black pepper, to taste
- crushed red pepper flakes, optional
For the Pasta:
ingredients
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 2 cloves of garlic, thinly sliced
- 1/3 cup pine nuts
- pecorino cheese, to serve
Method
Step 1
Heat 3 tablespoons of olive oil in a large saute pan on medium heat. When shimmering, add minced garlic, stir and cook until fragrant, 1-2 minutes. Stir in Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil and olives and season with salt and pepper to taste. Once bubbling, lower the heat and simmer for 20 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil and assertively season with salt. Cook spaghetti to al dente, according to the package directions. Reserve 1 cup of pasta water and then drain pasta and reserve.
Step 3
In a separate large skillet, heat olive oil and add sliced garlic. Cook until golden brown, 2-3 minutes, and then using a slotted spoon, remove crispy garlic and set aside.
Step 4
Add the cooked spaghetti to the simmering tomato sauce, then slowly add in the pasta water to achieve desired consistency. Cook for 1-2 minutes, allowing the flavors to merry. Remove from the heat.
Step 5
Transfer to a serving dish and top with crispy garlic, pine nuts and Pecorino cheese.