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Spaghetti with Fresh Tomato Marinara Sauce

  • Author: Mortadella Head
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegetarian



1 lb of fresh tomatoes
34 clove of garlic
½ of a large onion, diced
3 tablespoons of extra virgin olive oil
45 leaves of fresh basil
Salt and pepper
1 lb of spaghetti


  1. Boil salted water on the stove in a large pot.
  2. Now wash the tomatoes. With the tip of your knife, pop out the little part where the stem was. Cut a little “X” in the bottom of the tomato.
  3. Place your tomatoes in the boiling water for about 10 minutes. Take them out and let them cool off. Keep the boiling water aside.
  4. Peel the skin off of the tomatoes. That little “X” you cut on the button makes it easy.
  5. Cut the peeled tomatoes in half and scoop out some of the seeds. Get as many as you can.
  6. Place the tomatoes in a blender or food processor and puree them.
  7. Heat some olive oil in a skillet on low heat. Add sliced garlic and diced onion. Let them cook for about 10 minutes until the onions are soft and translucent.
  8. Pour in your tomatoes from the blender and bring it to a boil on high heat. When it starts to boil turn it down to medium heat and let it simmer.
  9. Add some salt and pepper and let it simmer for about 20 minutes.
  10. Add the spaghetti to the boiling water and cook according to the package instructions.
  11. When the pasta is cooked to al dente, drain it and add it to the skillet with your fresh tomato sauce.
  12. Add some grated Romano cheese and fresh basil. Toss it around until all of the spaghetti is coated.
  13. Transfer it to a plate and enjoy!
  • Prep Time: 5
  • Cook Time: 30
  • Category: Sauces
  • Method: Cooked
  • Cuisine: Italian