Simple Spaghetti

Adapted from Williams-Sonoma Italian Cookbook. This recipe is incredibly simple, quick and delicious - especially this time of year when locally grown and homegrown tomatoes are available.
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simple spaghetti with whole wheat noodles with basil

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This recipe is incredibly simple, quick and delicious, especially this time of year when locally grown and homegrown tomatoes are available. I used to think making tomato sauce from scratch was a difficult or time-consuming task until I actually tried it. Once you briefly boil the tomatoes the skin peels right off, and then the rest of this delicious meal is a cinch.

homegrown tomatoes on a cutting board

Even my girls, who normally don’t go for tomatoes or prosciutto, scarf this dinner down as fast as they can. And in case you haven’t heard, tomatoes are technically a fruit so we like to serve this dish with a side of veggies such as lightly sautéed summer squash.

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47 thoughts on “Simple Spaghetti”

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  1. I grow my own tomatoes in summer and freeze them whole right from the garden (I do clean them first to remove any dirt). I use the tomatoes right out of the freezer. make a small x in the skin with a knife and drop in hot water 30 seconds or so, remove and peel. Even frozen, they are easy enough to dice. They do add water to the sauce though so I recommended soft boiling the sauce a little longer to evaporate the extra water. A bit messy but totally worth it!

  2. I see that the recipe calls for 8-10 tomatoes. I have an abundance of cherry tomatoes. Will these work? If so, what is the amount of them should I use? Thanks

    1. Assistant to 100 Days (Jill)

      Hi Anne. The cherry tomatoes won’t produce as much “juice” but you could try them. My guess is you would need about 6-8 for the equivalent of one tomato, but, that’s just a guess. Jill

  3. I read that you plan to freeze this sauce. I am just curious, what containers do you use? I am worried about freezing in plastic because of the chemicals.

  4. I just tried this recipe because I am seeing tomatoes everywhere! It was PERFECT. Really flavorful and I added some fresh basil to cook in as well as some to garnish. Delicious!

  5. I have to make some sauce now after this! Yummy!
    I have an immigrate Italian cookbook with a carrot sauce and corn sauce recipe.
    Apparently carrot sauce came before tomato.

  6. Is there a vegan version of this recipe? I really don’t want to use pork products in my healthy way of living.

  7. Making this today with fresh tomatoes from my garden. It looks, smells and tastes wonderful. Can’t wait to try it over pasta.

    1. Assistant to 100 Days (Jill)

      Hi Thelma. I’m sorry but we don’t calculate nutritional information for our recipes. Jill

  8. TIP: If you freeze your tomatoes and then soak in cold water the skins come right off, no boiling and they are easier to chop up when still slightly frozen. Simply slice an “x” in the bottom of the tomatoe so the skin is split before freezing, just like when you blanch them.

  9. This was amazing! Yesterday was the first day on this journey to a new lifestyle and today I made this recipe my husband hates tomatoes with a passion, but he ate two plates down before I could finish one. the only thing I did different was I added two garlic cloves but that is because we are all garlic lovers. Thank you for all the awesome information to make everything easier.

    1. 100 Days of Real Food

      No, it is not necessary. You can find lots of 1-ingredient whole-grain pastas (even organic ones) at the grocery store BUT I do think homemade pasta tastes a lot better and if you like to cook it is fun to make! Just my personal preference though :)

  10. May I substitute canned tomatoes for fresh tomatoes in the spaghetti sauce? If so, how many ounces?
    Thanks so much!

  11. If you’re in a pinch or it’s the dead of winter and you can’t find quality tomatoes, can you use Muir Glen Organic whole tomatoes instead? Also – I didn’t know cheese was a “real” food! Always thought it was processed (Thanks Kraft! LOL)

  12. We just put those tomatoes directly into the Vitamix blender after cooking and they puree beautifully, skin, seeds and all. I will also add Kale, squash, okra, or whatever other veggies are growing in my garden to the mix and you can’t even taste the addition. I love my Vitamix for real food cooking. We also puree spinach and carrots (cooked or raw) and add them to nearly every recipe we make to sneak a few more veggies into our kids diet.

    I love your blog–thanks for sharing.

  13. Congratulations on your sponsorship ~ and while I have been loving your downloadable meal plans, I’ve gotta say the Fresh 20 is exactly what I have been needing to enjoy increased success in our transition to more “real food!” Thanks for always connecting your readers to trusted resources.

  14. Made this tonight. I’m quoting my 20-year-old…”mom, this may be the best pasta I’ve ever had in my life”. Thanks Lisa for another great recipe!

  15. Can’t wait to give this one a try. Was told long ago to plant the basil with the tomato plants and it’s always worked like a charm.

    Congratulations on your sponsorship!

    p.s. Since the bee population is alarmingly low I was told by “an old-timer” to very gently “tickle” the flowers with a q-tip to pollinate. Since I haven’t seen many bees in the garden this year, I’ll be giving this a try.

    Best health always.

  16. What brand of spaghetti noodle do you use and where do you find it?
    Looking for something with a simple list of real food ingredients.

    1. 100 Days of Real Food

      I just buy the store brand whole-wheat organic pasta. Whole-grain noodles are fortunately one of the easier things to find in the store. I’ve even seen whole-wheat noodles at Target (although they aren’t organic). Either way they should only have one ingredient!

  17. I love the fresh20! I have been using their menus for about 3 months now, and it is well worth it. I really can feed my family of four great dinners, and almost alway organic & local, for $75/wk. My only grocery shopping downfall is with the other meals… but now I’m using your site for some inspiration with that.

  18. I just signed up for 3 months of the Fresh 20. It looks amazing so far! I’m hoping that this will provide some inspiration as well as simplify the menu-planning process a bit. Between this and the menu-plans and recipes that you provide, I feel a little less stressed about coming up with a weekly plan. Why is that part of homemaking so hard for some of us!? :) I live in High Point, so I love that when you have seasonal items in your recipes, they’re also always in season for me. :) Thanks again for all your hard work, helpful tools, and wonderful ideas!

  19. That looks delicious, and your new sponsor looks fantastic!! What a great company to be able to support ~ and I bet it would make my life a LOT easier!

    1. 100 Days of Real Food

      We get it from Grateful Grower’s Farm at the Matthew’s Farmers Market on Saturday. They sell at a couple of other markets as well. They’ve had plenty of prosciutto these last two weekends, but sometimes they run out so it never hurts to email them in advance and “reserve” what you need!

  20. Can’t wait to try this one. My tomatoes are starting to ripen up. May head to the farm market this weekend to supplement though, so I can start now! Thanks Lisa for another great idea.

  21. I have local tomatos in the freezer waiting and will have fresh ones when we get home!! Should also have Zuchinni, how do you prepare it? My boys have never had it, so need to make it kid friendly. I am def going to chack out the sponser site too :)

    1. 100 Days of Real Food

      Maggie – I am working on a zucchini recipe that would be a great “first impression” for kids. It is breaded then sauteed. Hope to post it later this week or next!

  22. Yummy! Did you know that squash is technically a fruit too? Anything that’s a reproductive part of the plant is a fruit :)