| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 to 3 large cloves garlic, chopped
- 1 large onion, finely chopped
- Salt and pepper
- Salt and pepper
- 1 cup chicken stock
- Two 32-ounce cans San Marzano tomatoes
- Large handful basil
- 1 pound spinach tagliatelle, egg tagliatelle or spaghetti
- Grated Parmigiano-Reggiano
Instructions
- Heat the olive oil over medium-low to medium heat, add 2 tablespoons of the butter and melt into the oil. When the butter bubbles add the garlic and onions, and season with salt and a little pepper. Cover and cook to soften, stirring occasionally until the onions are very soft and sweet, about 15 minutes, but not brown. Add the stock and tomatoes to the pot, breaking up the tomatoes with a potato masher or wooden spoon. Add several leaves of basil, torn. Gently simmer to thicken, 20 to 30 minutes.
- Bring a large pot of water to boil for the pasta, cook to al dente and reserve 1 cup starchy cooking water. Drain the pasta, add back to the pot but keep off the heat. Toss the pasta with the water, remaining 1 tablespoon butter, half the sauce and some cheese. Serve in shallow bowls topped with more sauce, and pass the cheese at table.
- Get Rachael’s shopping list for this episode’s recipes here.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 690 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 11 g |
| Sugar | 18 g |
| Protein | 21 g |
| Cholesterol | 25 mg |
| Sodium | 1605 mg |
| Serving Size | 1 of 4 servings |
| Calories | 690 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 11 g |
| Sugar | 18 g |
| Protein | 21 g |
| Cholesterol | 25 mg |
| Sodium | 1605 mg |
Reviews
This was really good. I cooked the sauce for about an hour. Very good.flavor. will make again.
This was so light and delicious! Loved it! Have left over sauce I plan to use again. Husband & I loved it.
Tasted fresh and delicious! Thanks Rachel you know 13 years ago as a new immigrant I watched you on 30 Minute Meals and that’s how I learned how to cook — from you! I am forever grateful and a loyal fan! More power to you.
This was so delicious. I also added some mushrooms that I needed to use up and added a little bit of white wine. Everyone in the family loved this and it was super easy to make.
Simple and very tasty. I’ve tried a number of other tomato sauce recipes. I’ve put put this one at the top of my list. Well done…
It was my turn to cook tonight, Wife loved it and I was a hit again…Thanks R