Spaghetti Sauce Recipe

spaghetti sauce recipe

This spaghetti sauce recipe is a bit similar to the tomato and basil pasta sauce, but I made a few modifications in the recipe as I often like to make quick pasta sauces that depend on cold ingredients being just tossed in hot olive oil for flavor. You can use this sauce for pasta salads, but it may only accept the vegetables flavor and not mayonnaise or too many spices.

Ingredients of tomato basil sauce:

3 cups of sweet cherry tomatoes “halved”
4 garlic cloves “peeled and minced”
5 tbsp of olive oil
1 cup of fresh basil leaves “torn into small pieces”
½ tsp of salt
½ tsp of ground black pepper
½ cup of reggiano parmigiano cheese


spaghetti sauce recipe

My modification:

2 cups of sweet cherry tomatoes “halved”
1 cup of Italian red onion “very thin chops”
5 tbsp of olive oil
1 cup of watercress leaves “shredded or minced”
Salt and pepper

Tip :

in case of using onions and watercress, serve with blue cheese and black olives, for a magical taste. You may also toss in a cup of diced sweet green pepper while cooking the onions and tomatoes. Such ingredients usually make a warm dish, yet give the perfect pasta salad taste.


In a saucepan, heat the oil and add the onion slices.
Cook for a few minutes until the onion start to take golden color while tossing non stop. Make sure the onions only start to take the color, to keep the taste as fresh as possible.
Add the tomatoes and keep tossing on high heat until the tomatoes skin starts to wrinkle while the tomatoes are still hard and no juices released.
Add the spices and basil or watercress then quickly turn off the stove.
Toss the sauce in your pasta while it is still hot, add your favorite cheeses and serve at once.

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