Classic tomato spaghetti | Pasta recipes | Jamie Oliver recipes (2024)

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Classic tomato spaghetti

Fresh basil & Parmesan

  • Vegetarianv
  • Gluten-freegf

Classic tomato spaghetti | Pasta recipes | Jamie Oliver recipes (2)

Fresh basil & Parmesan

  • Vegetarianv
  • Gluten-freegf

“A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients. ”

Serves 8

Cooks In1 hour 15 minutes

DifficultySuper easy

Dinner PartyFather's dayItalianTomato

Nutrition per serving
  • Calories 316 16%

  • Fat 3.3g 5%

  • Saturates 0.9g 5%

  • Sugars 10.1g 11%

  • Salt 0.2g 3%

  • Protein 13.1g 26%

  • Carbs 62.7g 24%

  • Fibre 11.1g -

Of an adult's reference intake

Classic tomato spaghetti | Pasta recipes | Jamie Oliver recipes (3)

Recipe From

The Kitchen Garden Project

By Jamie Oliver

Tap For Method

Ingredients

  • 1 bunch of fresh basil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 kg ripe tomatoes , or 2 x 400g tins of quality chopped tomatoes
  • olive oil
  • 1 tablespoon red wine or balsamic vinegar
  • 480 g dried wholewheat spaghetti
  • 15 g Parmesan cheese

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Classic tomato spaghetti | Pasta recipes | Jamie Oliver recipes (4)

Recipe From

The Kitchen Garden Project

By Jamie Oliver

Tap For Ingredients

Method

  1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
  2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
  3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
  4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
  5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
  6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
  7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
  9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
  10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
  11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
  12. PRINT THIS RECIPE (UK)
    PRINT THIS RECIPE (USA)

Tips

Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it.

It’s important to season the cooking water so that the pasta can absorb it as it cooks.

Reserving and adding a splash of pasta cooking water to your sauce helps to loosen it, if it’s a bit thick.

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Classic tomato spaghetti | Pasta recipes | Jamie Oliver recipes (8)

Recipe From

The Kitchen Garden Project

By Jamie Oliver

Related video

Classic tomato sauce: The Chiappas

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Classic tomato spaghetti | Pasta recipes | Jamie Oliver recipes (2024)

FAQs

How do you make tomato sauce taste better for spaghetti? ›

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

What can I add to tomato pasta to make it taste better? ›

13 Ways to Make Any Jarred Pasta Sauce Better
  1. Start with the right pasta and sauce. ...
  2. Season with dried herbs. ...
  3. Or flavor with fresh herb sprigs. ...
  4. Double up on tomato goodness. ...
  5. Add more garlic and/or onions. ...
  6. Sweeten and thicken with squash purée. ...
  7. Punch things up with a pinch of chili flakes. ...
  8. Try this secret ingredient.
Dec 9, 2022

How do you doctor up tomato sauce for pasta? ›

How to Make Jarred Tomato Sauce Better… And If You Even Should
  1. Start With a Good Jar.
  2. Add Alliums.
  3. Deglaze With Wine.
  4. Season Smartly.
  5. Whisk in Tomato Paste.
  6. Boost the Acidity.
  7. Toss in Olives or Capers.
  8. Add Vegetables.

What gives spaghetti sauce depth of flavor? ›

Some cooks swear by adding a spoonful of sugar to overly acidic tomatoes; others like to add a glug of red wine for increased depth of flavor. But have you ever heard of sprinkling some instant coffee granules into your spaghetti sauce? It's a thing, and it just might revolutionize your pasta nights.

What to add to jar spaghetti sauce? ›

Jarred tomato sauce is a supermarket staple and a quick, affordable dinner fix with many uses. Add fresh herbs to finish, or brown meat, onions, shallots, and/or garlic before heating the sauce. To add texture or change the flavor profile, add vegetables like red peppers or eggplant.

What does adding butter to tomato sauce do? ›

Add butter

Yes, that's right. Toss in a few tablespoons of butter, and let it melt into the sauce. If you've never tried it before, it might seem strange, but a little butter makes tomato sauce rich and smooth, and also balances out too much acidity, which is common in jarred sauces.

Why add cream cheese to spaghetti sauce? ›

If you're looking for a tangier, but equally as creamy, take on creamy pasta, add cream cheese to tomato sauce. Cream cheese is more acidic than heavy cream, giving your pasta sauce a slightly sharper taste than if you were to use heavy whipping cream.

Should you let pasta rest before adding sauce? ›

Cook sauce first.

Waiting will lead to overcooked, overly starchy pasta.

How to elevate your spaghetti? ›

To enhance the flavor of your spaghetti sauce, you can add fresh vegetables, greens, and fresh herbs like basil and parsley. You can also add diced onions, fresh garlic, and red/green pepper. A splash of red wine or some dairy, such as cheese, also works great. Lastly, don't forget salt.

Why put Worcestershire sauce in spaghetti sauce? ›

Whether you can pronounce it or not, Worcestershire sauce is an easy, effective way to load up spaghetti sauce with umami flavor. It is salty, tangy, and has lots of potent vinegar, all of which cut through tomatoes to create a soothing, savory flavor.

What tomato makes the best spaghetti sauce? ›

Though you could use any tomato, Roma and other paste tomatoes — with meaty texture with little to no seeds — are said to develop the best flavor when cooked down into a delicious sauce.

How to make tomato sauce from fresh tomatoes in Jamie Oliver? ›

Tear in the basil (stalks and all). Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.

How do you add depth of Flavour to tomato sauce? ›

"I like to add roasted garlic, fresh basil, and sautéed chopped veggies like mushrooms, bell pepper, and onion into my sauce. This combination gives it a garden-variety taste and feel," Chase told Insider. Sometimes they'll also add red chili flakes or a drizzle of garlic oil to the sauce.

Does tomato sauce taste better the longer you cook it? ›

Simmer for richer flavor

Low and slow, Bon Appétit confirms that the reason why a simmered sauce is so darn delicious is because it allows water to cook off, concentrating the umami-packed flavors of the tomatoes and balancing the levels of sugar and acidity in the sauce.

Does cooking tomato sauce longer make it taste better? ›

Tomato sauce has an inherent dilemma: Long-simmered sauces have complex flavor, but simmering over a long period of time cooks out the very thing that makes a ripe tomato so special—its bright, sweet taste.

How do you make tomato sauce taste less like tomatoes? ›

Try adding some basil, oregano, or thyme to your sauce. These herbs not only add a fresh aroma but also help in cutting the strong tomato taste. Similarly, spices like garlic, paprika, or even a hint of cinnamon can enhance the overall flavor profile.

References

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