Spaghetti with Marinara Sauce

Tomato Sauce

MAKES ABOUT 5 CUPS

This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth (recipes follow).

We call for canned tomatoes here because most of the fresh ones available in the wintertime have a bland flavor and mealy texture.

Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat.

The leftover sauce also freezes well for future meals.

Instructions

• Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.
• Add tomatoes, including juice, and salt then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1¼ hours.
• If sauce tastes too acidic, add sugar and cook 5 minutes more.

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Spaghetti with Marinara Sauce

A steaming plate of al dente spaghetti with homemade sauce and a sprinkle of cheese is a guaranteed crowd-pleaser.

Instructions

• Cook spaghetti in a 6- to 8-quart pot of boiling salted water (see Tips, page 125) until al dente.
• While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.
• Drain pasta and add to skillet. Toss to coat, then serve with cheese.