Simple San Marzano Tomato Pasta

Name: Simple San Marzano Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 2 cloves garlic, thinly sliced; 1/4 cup dry white wine; 1 (28 oz) can D.O.P. San Marzano tomatoes, crushed; 3 fresh basil leaves; salt, to taste; freshly ground black pepper, to taste; 1 tsp Calabrian chili paste; 1 lb spaghetti; Parmigiano Reggiano cheese, for grating; Fresh basil, for garnish; Extra virgin olive oil, for finishing

@cookingwithshereen explains how to identify authentic D.O.P. certified Italian ingredients like Prosciutto di Parma and San Marzano tomatoes. She then demonstrates how to make a simple, delicious pasta with a classic San Marzano tomato sauce.

🌍Italian 🏷️Pasta 🏷️Tomato sauce 🏷️San marzano tomatoes 🏷️Simple recipe Weeknight dinner

🏷️

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cookingwithshereenonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1/4 cup dry white wine
1 (28 oz) can D.O.P. San Marzano tomatoes, crushed
3 fresh basil leaves
salt, to taste
freshly ground black pepper, to taste
1 tsp Calabrian chili pasteoptional
1 lb spaghetti
Parmigiano Reggiano cheese, for grating
Fresh basil, for garnishoptional
Extra virgin olive oil, for finishingoptional

12 Ingredients

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Instructions

1
In a large skillet over medium heat, warm the olive oil. Add the sliced garlic and cook until fragrant, about 1-2 minutes.
2
Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Allow the wine to reduce by about half.
3
Add the crushed San Marzano tomatoes and whole fresh basil leaves to the skillet.
4
Season the sauce with salt and freshly ground black pepper to your taste.
5
For a bit of heat, stir in the Calabrian chili paste. Let the sauce simmer gently for at least 10-15 minutes.
6
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
7
Drain the pasta and add it directly to the skillet with the tomato sauce. Toss well to coat the pasta completely.
8
Serve the pasta in bowls. Garnish with a drizzle of high-quality extra virgin olive oil, a generous grating of Parmigiano Reggiano cheese, and fresh basil chiffonade.