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Ingredients
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Pasta
Tomato Basil Sauce
Method
Making the Pasta
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges until a dough forms.
- 2
Knead the Dough
Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll the Pasta
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut the pasta using a chitarra or knife into desired spaghetti shapes.
Making the Tomato Basil Sauce
- 4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add Tomatoes
Pour in the canned whole tomatoes, breaking them up with a spoon. Add the salt, black pepper, and sugar to balance the acidity. Stir well and bring to a simmer.
- 6
Simmer the Sauce
Let the sauce simmer for about 20-25 minutes, stirring occasionally, until it thickens. Stir in the torn basil leaves just before serving.
Cooking the Pasta
- 7
Boil Water
Bring a large pot of salted water to a boil.
- 8
Cook the Pasta
Add the fresh spaghetti to the boiling water and cook for 3-4 minutes or until al dente. Fresh pasta cooks quickly, so keep an eye on it.
- 9
Drain and Combine
Drain the cooked pasta and add it directly to the skillet with the tomato basil sauce. Toss to combine and heat through for about 1-2 minutes.
