how to tomato sauce spaghetti

olive oil / garic-chap/ onion-chap/ tomato puree/ water(chicken stock)// sweet basil/ oregano ground /pepper /salt/ spaghetti

Category:

Howto & Style

Tags:

• tomato
• sauce
• spaghetti
• olive
• oil
• garic-chap/
• onion-chap/
• puree/
• water(chicken
• stock)//
• sweet
• basil/
• oregano
• ground
• /pepper
• /salt/
• recipe
• cooking
• kitchen

[shogunly2]

from what i know tomato sauce shouldnt have onion , enlighten me please .

the best sauce for pasta i ever tasted is only olive oil , garlic and tomto cooked for 4-5 hours on low heat then throw in some basil . its a unique taste yum yum especially when sprinkle cheese on the pasta and sauce . i havent been able to make it right though :(

[OMBIC]

AHHHHHHHHHHHHHHH, my ears to, daym......

[Dileeminn]

you ruiined the pan, my ears

[N6600]

Man, this video is a downright wordless piece of art!! Love this one!

[EmmaVal]

Lower the heat.

[harakerik]

Ingredients are standard for a simple tomato sauce, but onion and garlic should be much more finely chopped to start with (à brunoise). That is, if you want a sauce without chunks, which is why you would use tomato puree and not passata di pomodoro in the first place.

I would wait slightly longer with the salt, especially if the stock is salty. By salting before the desired humidity has evaporated, you mighy get it wrong.

Finally, al dente pasta shouldn't be left in the pan to boil, just coat.

[Kheltar]

must taste as boring as hell

[prestonhau]

thats what my dad does.

[AZNWOKZ]

But don't you hate when the tomato sauce flys everywhere. LOL. I hate it when I have to serve many of them in the kitchen. have you ever add vodka to your sauce. its pretty good.

[AZNWOKZ]

well if your going to make it more sweet. and need to thicken as well. You can add little more tomato paste at the end of the of the cooking process. your making the quick on demand version of spaghetti tomato sauce.

Also noodles can be a factor. 1. when using cooked pasta, its good to be cooled and dried as possible. close to blanched to under el denta. Carry over cooking is a factor. plus tossing in the sauce.