Authentic Tomato Pasta Made at Home
Hey! This is the Real Deal! Homemade Tomato Pasta!
The authentic way to make tomato pasta right in your own kitchen! ☆ Mmm, just thinking about it makes my mouth water… Recipes from “Sesangeui Modeun Recipe” and “Mangaede Recipe”.
Essential Ingredients- Spaghetti pasta, 2 servings (approx. 180g)
- 1/2 onion
- 4 cherry tomatoes
- 1 Tbsp minced garlic
- 4 button mushrooms
- Pinch of salt
- Pinch of black pepper
Sauce Ingredients- 1 Tbsp ketchup
- 200g canned whole peeled tomatoes
- 1.5 paper cups of pasta water (reserved from boiling)
- Pinch of salt
- Pinch of black pepper
Optional Ingredients (For Extra Flavor!)- Grated Parmesan cheese, to taste
- Dried parsley flakes, to taste
- 1 Tbsp ketchup
- 200g canned whole peeled tomatoes
- 1.5 paper cups of pasta water (reserved from boiling)
- Pinch of salt
- Pinch of black pepper
Optional Ingredients (For Extra Flavor!)- Grated Parmesan cheese, to taste
- Dried parsley flakes, to taste
Cooking Instructions
Step 1
First, prepare your fresh vegetables. Halve the cherry tomatoes after removing their stems. Clean the button mushrooms and trim their stems, then slice them thinly along with the onion.
Step 2
Let’s get cooking the pasta! Bring a large pot of water to a rolling boil. Add a pinch of salt to season the water. Once boiling, add the spaghetti and cook for about 7 minutes, or 1 minute less than the package instructions suggest for al dente. Make sure to reserve about 1 cup of the starchy pasta water before draining – it’s liquid gold for your sauce!
Step 3
Time to build some flavor! Heat a generous amount of olive oil in a well-heated pan over medium-low heat. Add the sliced onions and minced garlic, and sauté until the onions become translucent. Once the onions are softened, increase the heat to medium-high and add the sliced mushrooms and cherry tomatoes. Stir-fry quickly for a minute or two to lightly cook them while retaining their texture.
Step 4
Now, let’s create that delicious tomato sauce. Pour in the canned whole peeled tomatoes, ketchup, and the reserved pasta water into the pan with the sautéed vegetables. Bring the mixture to a simmer over high heat and let it bubble and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Step 5
Finally, the perfect marriage of pasta and sauce! Add the drained, cooked spaghetti directly into the pan with the tomato sauce. Toss everything together gently for 1 to 2 minutes, allowing the pasta to absorb the rich sauce. Season with salt and freshly ground black pepper to your liking. For an extra touch of Italian flair, sprinkle with grated Parmesan cheese and dried parsley flakes. Serve immediately and enjoy your incredible homemade tomato pasta!
