Today is National Spaghetti Day

Mama Mia! It’s National Spaghetti Day today! I don’t think I’ve ever met anyone who does not love spaghetti. You could probably make a different spaghetti sauce and noodle combination every day of the month without repeating yourself Let’s see, there’s rigatoni, penne, angel hair, thin spaghetti, regular spaghetti noodles, tagliatelle, vermicelli, linguini, rotini, shell, orzo, gnocchi, orecchiette pasta, just to name a few. Authentic Italian noodles are made from durum wheat flour or durum wheat semolina flour. The word spaghetti actually means “Little Lines” in Italian, so when one refers to spaghetti, the dish is usually served with the long spaghetti noodles. When it comes to the sauce, real spaghetti is served with a tomato sauce. When you add meat, chicken, seafood, or cream to the sauce, technically the dish is no longer spaghetti.

In 2009 I vacationed there for two weeks and experienced the delicious splendor of Italian cuisine. In Italy, spaghetti noodles are tinged yellow, not white or cream, always served al dente, topped with a slowly simmered tomato sauce, garnished with fresh basil, and sprinkled with Parmigiano-Reggiano cheese. Delizioso!

In honor of National Spaghetti Day I whipped out the cookbook that I purchased in Italy to give you an absolutely delicious recipe for Spaghetti with Tomato Sauce.

Spaghetti with Tomato Sauce

Ingredients:

3 lb firm-ripe tomatoes, peeled and coarsely chopped

Salt

1 Red Onion

2 cloves garlic, finely chopped

1 Small bunch of basil leaves, torn

2 T extra-virgin olive oil

1/2 t sugar

1 lb spaghetti, cooked al dente

Parmigiano-Reggiano cheese

Directions:

1- Cook tomatoes with salt in a covered saucepan over medium heat for 5 minutes. Add onions, garlic, basil, oil, sugar, and salt. Partially cover and simmer on low heat about 40 minutes or until sauce is reduced.

2- Remove from heat and run through a food mill or process in a food processor/blender until smooth.

3- Place sauce in a bowl and toss with sauce. Serve hot and garnish with basil sprigs and freshly grated Parmigiano-Reggiano cheese.

Serve with a dry white wine! Buon Appetito!

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