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My Simple Weeknight Spaghetti with Homemade Tomato Sauce

This recipe is my go-to when I need a comforting, delicious meal on a busy weeknight. It's surprisingly easy to make, even though it sounds involved. The key is allowing the tomato sauce plenty of time to simmer and develop its deep, rich flavor. I often find myself making a double batch – it’s just that good and freezes well too! The fresh basil and a touch of anchovy paste (don't worry, you can't really taste it, but it adds an amazing depth of umami) really elevate this simple dish.

I've been refining this recipe for years, ever since I first started experimenting in the kitchen. I learned to cook from my grandmother, and her focus was always on fresh, simple ingredients. This recipe embodies that philosophy – high-quality ingredients transform a basic spaghetti and sauce into something truly special. It's the kind of dish that leaves you feeling satisfied and nourished, without weighing you down. Plus, it's perfect for feeding a crowd or enjoying a cozy meal by yourself.

A few tips for success:

• Use good quality canned tomatoes. The better the tomatoes, the better the sauce.
• Don't be afraid to adjust the seasoning to your taste. A little extra salt, pepper, or red pepper flakes can make all the difference.
• If you're short on time, you can skip the simmering step and still have a delicious sauce. Just be sure to cook it long enough to heat through and allow the flavors to meld.
• Leftovers are great! This sauce tastes even better the next day.

This recipe is more than just a meal; it's a reminder of simple pleasures and the satisfaction of creating something delicious from scratch. It's the kind of meal that brings people together, whether it's a family dinner or a casual get-together with friends. The aroma alone is enough to fill your home with warmth and comfort.

For me, cooking is about more than just nourishment; it's a form of self-expression and a way to connect with my loved ones. The process of gathering the ingredients, the rhythmic chopping, the simmering sauce – it's all part of the experience. I hope you enjoy this recipe as much as I do. It's a testament to the magic of simple ingredients and a little bit of time in the kitchen.

Ingredients:

• 3 (16 ounce) packages spaghetti
• 3 (28 ounce) cans diced tomatoes
• 2/3 cup extra-virgin olive oil
• 1 white onion, diced
• 1 bunch fresh basil leaves, torn
• 6 cloves garlic, minced
• 1 tablespoon anchovy paste
• 1 tablespoon dried oregano
• 1/8 teaspoon baking soda
• Salt to taste
• 1 teaspoon red pepper flakes
• 3 (6 ounce) cans pitted black olives, chopped
• 1 cup balsamic capers, drained
• 1 bunch parsley leaves, chopped

I hope you enjoy this recipe! Let me know how it turns out!

Step-by-step

• Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat.
• Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours.
• Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
• Bring a large pot of lightly salted water to a boil.
• Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain.
• Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.