Delicious Recipe for Spaghetti

Delicious Recipe for Spaghetti

Here’s a simple and delicious recipe for spaghetti with sautéed tomato, garlic, parmesan, and red onion sauce:

Ingredients (serves 4):

  • 400 g (14 oz) spaghetti
  • 6 ripe tomatoes (or a can of peeled tomatoes, depending on the season)
  • 3 garlic cloves
  • 1 red onion
  • 50 g (1.8 oz) grated parmesan (adjust to taste)
  • 3 tablespoons olive oil
  • 1 tablespoon basil (ideally DFlow’s maple-smoked artisanal basil)
  • Salt and pepper to taste
  • A pinch of sugar (optional, to balance the acidity of the tomatoes)

Instructions:

  1. Prepare the ingredients:

    • Peel and finely chop the garlic and red onion.
    • If using fresh tomatoes, score them slightly with an X, blanch them in boiling water for 30 seconds, peel off the skin, and dice them.
  2. Cook the pasta:
    Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving a small ladle of the pasta water.

  3. Prepare the sauce:

    • Heat the olive oil in a large skillet over medium heat.
    • Sauté the red onion until soft and translucent.
    • Add the garlic and cook for 1–2 minutes, stirring to avoid burning.
    • Add the tomatoes (fresh or canned) and a pinch of sugar, then simmer on low heat for 10–15 minutes, stirring occasionally.
    • Season with salt, pepper, and the maple-smoked basil for a unique touch.
  4. Combine the pasta and sauce:

    • Add the cooked spaghetti to the skillet with the sauce.
    • Toss well to coat the pasta, adding a bit of reserved pasta water if the sauce is too thick.
  5. Add the parmesan:

    • Off the heat, stir in the grated parmesan.
    • Adjust seasoning as needed.
  6. Serve:
    Serve immediately with extra parmesan, a drizzle of olive oil, and a few fresh basil leaves for garnish.

Extra Tip:

For even more flavor, consider using the DFlow’s maple-smoked artisanal herb blend or a pinch of DFlow’s spicy pizza seasoning to elevate the dish. 😋

Enjoy your meal!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.