Spaghetti in Red Sauce
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
  • 2 28-oz cans tomatoes
  • ½ cup extra-virgin olive oil, divided
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 1 onion, diced
  • 5 garlic cloves, smashed
  • 1 bunch fresh basil
  • 1 lb Spaghetti
  • Salt and freshly ground black pepper
  1. In a food processor, puree tomatoes to a smooth consistency
  2. In a large saucepan, heat 2 TBLS each of Shallot Oil and olive oil over medium-high heat
  3. Add the onion and cook until soft, 5 to 8 minutes, stirring occasionally
  4. Add the garlic and cook another 2 minutes, stirring ocassionally
  5. Add the pureed tomatoes and season with salt and pepper
  6. Add the basil and simmer sauce for 15 minutes, stirring occasionally
  7. Remove basil and discard. Stir remaining olive oil into sauce to make a fluid, almost creamy consistency.
  8. Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
  9. Combine sauce and pasta in a large bowel
  10. Using tongs, twirl dressed spaghetti onto plates and sprinkle with parmesan cheese
Recipe by Two Girls Gourmet at