Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce Spaghetti with Fresh Tomato Sauce Spaghetti with Fresh Tomato Sauce
June 17, 2025

Spaghetti with Fresh Tomato Sauce

Prep: 45 mins (includes dough resting time)
Cook: 20 mins
Yields: 4 servings
Categories: lunch, dinner
Diets: vegetarian, non_vegetarian
Difficulties: intermediate
For intermediate

Overview

This Homemade Spaghetti with Fresh Tomato Sauce is a classic Italian dish that brings the authentic taste of Italy to your kitchen. You’ll make fresh spaghetti from scratch using simple ingredients, paired with a vibrant, fresh tomato sauce made with ripe tomatoes, garlic, and basil. It’s a comforting meal that’s perfect for a family dinner or a special occasion.

Equipment

  • - Large mixing bowl
  • - Rolling pin (or pasta machine for rolling dough)
  • - Knife or pasta cutter
  • - Large pot (for boiling pasta)
  • - Large skillet (for sauce)
  • - Colander

Instructions

1.

Make the Pasta Dough*
  • On a clean surface or in a large mixing bowl, mound the flour and create a well in the center. Add the salt.
  • Crack the eggs into the well and add the olive oil (if using). Using a fork, whisk the eggs, gradually incorporating the flour until a dough forms.
  • Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

2.

Roll and Cut the Spaghetti*
  • Divide the dough into 4 pieces. Keep the pieces you’re not working with covered to prevent drying.
  • Roll out one piece at a time using a rolling pin or pasta machine, until the dough is about 1/16-inch thick.
  • Lightly flour the dough, then fold it loosely and slice into thin strips (about 1/4-inch wide) to form spaghetti. Unfold the strands and dust with a little flour to prevent sticking. Set aside and repeat with the remaining dough.

3.

Prepare the Fresh Tomato Sauce*
  • If using fresh tomatoes, blanch them in boiling water for 1 minute, then transfer to an ice bath. Peel, remove seeds, and chop finely. If using canned tomatoes, crush them by hand.
  • In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes (if using), and sauté for 1 minute until fragrant.
  • Add the chopped tomatoes, salt, black pepper, and sugar (if needed). Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the torn basil leaves and remove from heat.

4.

Cook the Spaghetti*
  • Bring a large pot of salted water to a boil. Add the fresh spaghetti and cook for 2-3 minutes (fresh pasta cooks quickly) until al dente.
  • Reserve 1/2 cup of pasta water, then drain the spaghetti in a colander.

5.

Combine and Serve*
  • Add the cooked spaghetti to the skillet with the tomato sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
  • Serve hot, garnished with grated Parmesan (if using) and extra fresh basil.

Ingredients

Tips

  • - If you don’t have a pasta machine, a rolling pin works fine—just roll the dough as thin as possible for the best texture.
  • - Freeze extra fresh pasta by dusting with flour, forming into nests, and freezing on a tray before transferring to a bag. Cook from frozen for 4-5 minutes.
  • - For a lighter sauce, skip the sugar and use very ripe tomatoes for natural sweetness.

Nutritional Info

  • - Calories: ~400 kcal
  • - Protein: 12g
  • - Fat: 10g
  • - Carbs: 65g
  • - High in fiber and vitamin C.
  • - Suitable for vegetarian diets.
  • This recipe is inspired by traditional Italian pasta-making techniques from Serious Eats and Lidia Bastianich, adapted for home cooks.

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