This red pasta sauce is incredibly simple. You need only basic ingredients, and the cooking process is very quick. You can also freeze the sauce and use it whenever you aren’t in the mood for cooking.
Let’s dive into cooking. Measure and mix the spices: oregano, ground coriander, white pepper, salt, and sugar. Chop a small onion and one clove of garlic. Cut tomatoes. Use ripe tomatoes with thin skin. In winter, we use cherry tomatoes. In summer, of course, we use seasonal tomatoes. Red and ripe, cut them into pieces. The red pasta sauce cooks very quickly. That’s why we recommend to prepare everything beforehand.
Heat water in a pan and cook pasta until al dente. In the meantime, add oil to a frying pan. We use medium heat, 6 out of 9, on our stove. Add chopped onions and fry until transparent. Add chopped garlic. Fry and mix. It takes around 1 minute.
Add spices, mix quickly, and stir to release their flavor. Do you smell the aromatic spices? Then, there is no need to fry further. Now, to prevent spices from burning, add some water.
Add tomatoes. Mix. Cover with a lid and simmer for 8-10 minutes. Stirring occasionally.
Now add tomatoes to a blender and blend until smooth. If you like, strain the sauce through a sieve. Then, the sauce will be extra smooth without any tomato skins. The skins don’t bother us, so we skip this step.
Add 30-50 g of the pasta water if the sauce is thick.
Return the sauce to the pan, simmer for 2 minutes, taste, and add salt if necessary.
Add spaghetti to the sauce. Mix. It’s important to cook the pasta until al dente, and mixing it with the hot sauce allows it to continue cooking slightly. The red pasta sauce is ready. Serve and enjoy!
If you need exact measurements and ingredients, check them on this page.
