Spaghetti with Slow-Cooked Tomato Shallot Sauce
Experience the warmth of home-cooked comfort with Spaghetti in a Slow-Cooked Tomato Shallot Sauce. This delightful dish features perfectly al dente spaghetti enveloped in a rich, aromatic sauce made from ripe tomatoes and sweet shallots, simmered to perfection. Whether it’s a cozy weeknight dinner or a festive gathering, this recipe combines simplicity and indulgence, making every bite feel like a celebration.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 12 oz dried spaghetti
- 2 cups ripe tomatoes (preferably San Marzano), chopped
- 1 cup shallots, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping shallots and mincing garlic.
- In a large pot over medium heat, add olive oil and sauté shallots until translucent. Add garlic; cook until golden brown.
- Stir in chopped tomatoes and their juices. Season with salt and pepper.
- Reduce heat to low, cover the pot, and let simmer for 1-2 hours to develop flavors.
- Cook spaghetti according to package directions in salted boiling water until al dente. Drain, reserving some pasta water.
- Combine cooked spaghetti with the sauce, adding reserved pasta water if needed for consistency.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 410
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating red pepper flakes or roasted vegetables. Customize your herbs; swap basil for oregano or parsley as desired.