Who’s Ready for Fall Recipes?
Now that Fall is here, the days are getting shorter and the weather is getting crisper. It’s time to break out the warm and cozy fall recipes.
A pot of Spaghetti with Fiery Tomato Pasta Sauce is perfect for those chilly evenings.
And I made it with my Calphalon Premier™ Hard-Anodized Nonstick Cookware, 11-Piece Set. This cookware helps to cook my sauce evenly and cleanup is easy because it’s non-stick.
Here’s how I made the sauce:
In the Calphalon Premier™ Hard-Anodized Nonstick Pan, I added olive oil, garlic and crushed red pepper. Sauté this for a few minutes until the garlic has started to brown.
Pour the tomatoes into a bowl. It’s easier to crush them this way. Then, use your hands to squeeze the tomatoes until they are completely crushed. You can also remove the tomatoes from the liquid and chop on a cutting board, then add the tomatoes and liquid to the pan. This method may be a little more messy, but it works as well.
Now add the bowl of crushed tomatoes and liquid to the hot pan. Chop and add the basil. Then, season with salt and pepper. Let everything cook for 8-10 minutes until the sauce has formed.
Add to pasta, toss and serve!
Fiery Tomato Pasta Sauce
Ingredients
- 1 28 oz can San Marzano Tomatoes
- 1/4 cup olive oil
- 3 garlic cloves
- 1/2 tsp crushed red pepper
- 3-4 basil leaves
- Salt & pepper to taste
- 1/2 lb thick spaghetti pasta
Instructions
- Cook the pasta in salted boiling water according to package directions. Heat the oil in a large pan over medium heat. Add garlic and red pepper flakes to the pan. Cook for 1-2 minutes, stirring constantly. Add can of tomatoes to a bowl. Crush the tomatoes with your hands, squeezing them until crushed, then add them to the pan. Stir and Bring to a simmer. Cook for 8-10 minutes, until the tomatoes have broken down and formed a sauce. Drain the pasta and toss with the tomato sauce and serve.
