Print

Easy Homemade Pasta with Rich Tomato Sauce

easy homemade pasta - featured image
Print Recipe

A simple and delicious recipe for homemade pasta paired with a rich, flavorful tomato sauce. Perfect for quick weeknight dinners or relaxed weekend meals.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 1 can (28 oz / 800g) crushed San Marzano tomatoes
  • 1 tablespoon tomato paste
  • A handful fresh basil leaves, torn
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • A pinch of sugar (optional)
  • Grated Parmesan cheese, for serving (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Make the pasta dough: In a large mixing bowl, combine 2 cups (250g) of all-purpose flour and ½ teaspoon salt. Create a well in the center and crack in 3 large eggs. Add 1 tablespoon olive oil. Using a fork, gently beat the eggs and oil, gradually incorporating the flour from the edges until the mixture starts to come together. If the dough feels too dry, add a teaspoon of water at a time. If too sticky, sprinkle a little more flour. Knead the dough on a lightly floured surface for 8-10 minutes u…
  2. Prepare the tomato sauce: Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed saucepan over medium heat. Add the minced garlic and chopped onion, sautéing until translucent and fragrant, about 5 minutes. Stir in 1 tablespoon tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the 28 oz (800g) can of crushed San Marzano tomatoes. Add 1 teaspoon dried oregano, torn fresh basil leaves, and a pinch of sugar. Season with salt and freshly ground black pepper to taste. Redu…
  3. Roll and cut the pasta: Divide the rested dough into 2 equal parts. Lightly flour your work surface and roll one portion out as thin as possible using a rolling pin or pasta machine. Cut the rolled dough into your desired shape, such as fettuccine strips about ¼ inch (6mm) wide. Dust the cut pasta with flour to prevent sticking and place on a floured tray. Repeat with the second portion.
  4. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes until al dente. Reserve about ½ cup (120ml) of pasta water before draining.
  5. Combine and serve: Add the drained pasta to the simmering tomato sauce. Toss gently to coat, adding reserved pasta water a little at a time if needed to achieve a silky consistency. Serve immediately, garnished with freshly grated Parmesan and a few fresh basil leaves. Do not let the pasta sit too long in the sauce or it will soften too much.

Notes

Let the dough rest for at least 30 minutes to relax the gluten for easier rolling. Simmer the tomato sauce gently on low heat to develop rich flavors. Reserve pasta water to adjust sauce consistency. Fresh pasta cooks quickly; watch closely to avoid overcooking. Use fresh basil for best flavor and garnish. Dough can be refrigerated for up to 24 hours before rolling. Leftovers store well in the fridge for 3 days or frozen separately for up to 2 months.

Nutrition

Keywords: homemade pasta, tomato sauce, easy pasta recipe, fresh pasta, Italian dinner, quick pasta, rich tomato sauce

Find it online: https://siennaspoon.com/easy-homemade-pasta-with-rich-tomato-sauce-recipe-for-perfect-dinner/