Description
This homemade spaghetti recipe features freshly made pasta paired with a rich, flavorful tomato sauce infused with garlic, herbs, and a hint of spice. Perfectly suited for a comforting family dinner, the sauce is simmered to meld the flavors together and served topped with fresh basil and grated Parmesan cheese for an authentic Italian touch.
Ingredients
Scale
For the Pasta
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons water (as needed)
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Make the Pasta Dough: In a large bowl, combine the all-purpose flour and salt. Form a well in the center and crack in the eggs and olive oil. Gradually mix the flour into the eggs, adding water as needed to create a firm but pliable dough. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- Roll and Cut the Pasta: After resting, roll out the dough on a floured surface using a rolling pin or pasta machine to your desired thinness. Cut into spaghetti strands using a knife or pasta cutter. Dust with flour to prevent sticking and set aside.
- Prepare the Sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes if using. Season with salt, pepper, and sugar to balance acidity. Let the sauce simmer gently for 15-20 minutes, stirring occasionally until it thickens slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh spaghetti and cook for 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried pasta, so watch carefully to avoid overcooking.
- Combine and Serve: Drain the pasta and toss it with the prepared sauce. Fold in the chopped fresh basil. Serve immediately topped with grated Parmesan cheese.
Notes
- Fresh pasta cooks much quicker than dried pasta; keep an eye to avoid overcooking.
- Adjust red pepper flakes to control the spice level or omit for a milder sauce.
- Resting the dough allows gluten to relax, making it easier to roll out.
- Add water to the dough sparingly—you want a firm but not sticky dough.
- Sugar counteracts the acidity of tomatoes but can be omitted if preferred.
- Use a pasta machine for more uniform spaghetti strands if available.
