GY3A2042-min.jpg

San Marzano Spaghetti

  • Super simple
  • 0:40 m
  • 10 ingredients

One of the simplest sauces you could ever make yet packed full of flavour this San Marzano Spaghetti is without a doubt the ultimate pasta dish! If you haven't had them before, San Marzano tomatoes are bright, sweet and in our opinion make one of the best sauces ever.

Serves: 4

Ingredients

For the Spaghetti

  • 4 tbsp olive oil
  • 3 banana shallots
  • 1 large garlic clove
  • 1 sprig of basil
  • 6 san marzano tomatoes
  • 2 tbsp sun-dried tomato paste
  • 1 tsp dried oregano
  • salt, pepper & sugar to taste
  • 500g quality spaghetti

To Serve

  • olive oil
  • nutritional yeast
  • black pepper

Before you start

Kettle boiled | Large pasta pot | Large high sided frying pan | Box grater

Step 1

Prepare the tomatoes

  • Bring a large pot of salted water to a rolling boil over high heat
  • Add the San Marzano Tomatoes to the pan and blanch for 45-60 seconds
  • Remove the tomatoes with a slotted spoon, place on a plate and leave to cool for a couple of minutes - turn the heat down to a simmer
  • Slit the skins of the tomatoes with a sharp knife and peel
  • Cut 3 of the tomatoes into 2cm chunks
  • Use the coarse side of the grater to grate the remaining 3 onto a plate
  • Roughly dice any leftovers that wouldn’t grate (and discard the stem end)

Ingredients

  • 6 san marzano tomatoes

Step 2

Prepare the base ingredients

  • Peel the shallots and cut into really fine dice - the finer the better
  • Peel and grate the garlic with a fine grater to make a puree
  • Pick the basil leaves and finely dice the stems - the finer the better

Ingredients

  • 3 banana shallots
  • 1 large garlic clove
  • 1 sprig of basil

Step 3

Prepare the sauce

  • Warm the olive oil in the frying pan over medium heat
  • Add the shallots to the pan and fry for 2-3 minutes until aromatic (the shallot needs to be lightly coloured, not brown)
  • Add the garlic and basil stems, stir to combine and simmer for 1 minute
  • Add the tomatoes to the pan, stir to combine and simmer for 2-3 minutes
  • Add the tomato puree and oregano to the pan, stir to combine, reduce the heat and simmer for approximately 20 minutes

Ingredients

  • 4 tbsp olive oil
  • 2 tbsp sun-dried tomato paste
  • 1 tsp dried oregano

Step 4

Prepare the pasta

  • Get the water in the large pasta pot to a rolling boil
  • When the sauce has been simmering for 10 minutes, add the pasta to the pan and cook for 2 minutes less than packet instructions (approx 9 minutes)

Ingredients

  • 500g quality spaghetti

Step 5

Finish the dish and serve

  • Turn up the heat of the sauce, add half a ladle of pasta water, stir to combine and simmer
  • Taste the sauce and season to perfection with salt, pepper and a little sugar
  • Drain the pasta into a colander, quickly transfer the pasta into the sauce and fold to combine and coat
  • Transfer the pasta to pasta bowls, spoon over any remaining tomato sauce, season with black pepper, nutritional yeast or plant based parmesan a little drizzle of olive oil, dress with the reserved basil leaves and serve immediately

Ingredients

  • salt
  • pepper & sugar to taste
  • olive oil
  • nutritional yeast
  • black pepper