Basil Spaghetti Sauce Recipes

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

BASIL PASTA SAUCE

Steps:

• In a large saucepan, saute mushrooms and onions in oil. Add garlic; cook 1 minute longer. Add the tomatoes, wine, basil and salt. Bring to a boil; simmer, uncovered, for 5 minutes. Stir in the sausage and tomato paste; heat through. Serve with pasta.

SPAGHETTI WITH GARLIC AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

GARLIC BASIL SPAGHETTI SAUCE

Steps:

• In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Serve over spaghetti.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

SWEET BASIL SPAGHETTI SAUCE

Steps:

• Mix all ingredients in a small sauce pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve over desired pasta.

MARIA'S TOMATO-BASIL SPAGHETTI SAUCE

Steps:

• Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
• Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

TOMATO & BASIL SAUCE

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add chili and garlic and sauté until tender, about 2 minutes. Stir in tomatoes and simmer until soft, stirring occasionally, about 20 minutes. Add basil. Season with salt and pepper. Cook until thick, about 10 minutes. Pour over spaghetti. Sprinkle with Parmesan.

BASIL PARMESAN PASTA SAUCE

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

TOMATO BASIL SPAGHETTI

Steps:

• Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for about 4 minutes. Season with salt and pepper to taste.
• Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!

RICH BASIL PASTA SAUCE

Steps:

• Put garlic cloves and basil in food processor and process until smooth.
• Add olive oil and paramsean to the mixture and process until smooth.
• Set aside.
• Heat the butter onto a large pan or wok until melted.
• Mix in the basil mixture and stir over medium heat.
• Cook until garlic is clear and basil is soft for 4 minutes.
• Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.