Best Basil Spaghetti Sauce Recipes

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS

Steps:

• Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
• Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
• To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
• Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
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SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
• Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

BASIL SPAGHETTI SAUCE

Steps:

• In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

MARIA'S TOMATO-BASIL SPAGHETTI SAUCE

Steps:

• Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
• Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

GARLIC BASIL SPAGHETTI SAUCE

Steps:

• In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Serve over spaghetti.

SPAGHETTI MEATBALLS AND TOMATO-BASIL SAUCE

Steps:

• Heat oven to 425 degrees F.
• Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
• While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
• Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
• While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add chili and garlic and sauté until tender, about 2 minutes. Stir in tomatoes and simmer until soft, stirring occasionally, about 20 minutes. Add basil. Season with salt and pepper. Cook until thick, about 10 minutes. Pour over spaghetti. Sprinkle with Parmesan.

OYSTER MUSHROOM SPAGHETTI WITH TOMATO AND BASIL SAUCE

Steps:

• Cook spaghetti as per package directions. Rinse and set aside.
• Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
• Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
• When ready pour over the spaghetti and mix gently.
• Serve!

SWEET BASIL SPAGHETTI SAUCE

Steps:

• Mix all ingredients in a small sauce pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve over desired pasta.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Cook pasta according to directions.
• Melt butter over medium high heat until foamy.
• Add garlic and cook and stir for 2 minutes.
• Stir in tomatoes and bring mixture to a boil.
• Reduce heat, cover and simmer 5 minutes.
• Remove from heat and stir in basil (I use anywhere from 1/4-1/2 cup of basil) and vinegar.
• Add salt and pepper to taste.
• Drain pasta and return to pot. Pour tomato mixture mixture over pasta; toss to combine. Sprinkle with parmesan and hot pepper flakes, if desired.
• Enjoy.

SPAGHETTI WITH RAZOR CLAMS, SEAWEED, AND TOMATO-BASIL SAUCE

Steps:

• To make the sauce, prepare a small ice bath and bring a pot of water to a boil. With a paring knife, remove the core from the tomatoes and lightly score an X on the bottoms. Blanch the tomatoes in a two-step process: add 1 tomato to the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds. Now add this same tomato to the boiling water again, this time for 5 seconds, and then submerge in the ice bath until cold. Drain. Repeat with the remaining 5 tomatoes.
• Once chilled, peel the skins off the tomatoes with a paring knife, then cut the tomatoes into quarters. Use the paring knife to remove and discard the seeds, then chop the tomatoes into small pieces.
• Heat 2 tablespoons of the olive oil in a pot over medium heat. Add the shallot, garlic, and bell pepper and cook, stirring frequently, for 10 minutes, or until soft. Stir in the chopped tomatoes and the remaining 2 tablespoons olive oil and increase the heat to high. Once the liquid starts to boil (the tomatoes will release a lot of water), cook for 5 minutes, then stir in the tomato paste. Cook for 1 to 2 minutes longer, until tomato paste is well incorporated, then stir in the sugar, balsamic vinegar, basil, and salt and pepper. Adjust the seasonings to taste.
• To make the spaghetti with razor clams, prepare the clams by cutting the shell with a paring knife. Remove the meat, keeping the pieces as whole as possible. Rinse well in salted water to remove any sand, then wash under cold running water for a few minutes. Cut the clams into 1-inch pieces and refrigerate until ready to use.
• In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti noodles and cook, following package instructions. Drain well and return the noodles to the pot. Stir in the butter.
• Place a sauté pan over high heat and add the olive oil. When the oil just begins to smoke, add the clams and season with the salt and pepper. Cook for 15 seconds, turn over the clams, season again with salt and pepper, and cook for 15 seconds longer. Remove the pan from the heat.
• To serve, divide the noodles among 4 plates and top each with 1/2 cup of the sauce, then the wakame and clams.

SPAGHETTI MEATBALLS WITH TOMATO-BASIL SAUCE

Steps:

• Heat oven to 425 degrees F.
• Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
• While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
• Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
• While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

SPAGHETTI WITH GREEN BASIL SAUCE

Steps:

• Combine the parsley, basil, salt, pepper, crushed garlic, almonds, walnuts and oil in a blender. Blend on high speed until smooth, stir in the parmesan cheese.
• Cook spaghetti in boiling salted water until tender: Drain well.
• Add the softened butter, toss lightly until butter melts through the pasta. Add the sauce, toss well. Serve with extra grated or shredded parmesan cheese.

SPAGHETTI MEATBALLS AND TOMATO-BASIL SAUCE

Steps:

• Heat oven to 425 degrees F.
• Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
• While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil to make the pesto very thick.
• Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color, basting once or twice with the oil. Remove from the oven and place on a serving platter.
• While meat roasts heat a genorous drizzle of olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping. Enjoy!