Durum Spaghetti with Simple Tomato Sauce

Durum Spaghetti with Simple Tomato Sauce

A quick fix, this pasta brings flavor and nutrition to the table without fuss and bother. The sauce is cooking as the pasta water comes to a boil. A great summer dinner when good, ripe tomatoes are easy to find at your local farmers market.


Serves 4 as main course and 6 as a side

  • 1 10 ounce bag of Roan Mills organic, California grown Durum spaghetti
  • 1 red onion, peeled and chopped fine
  • 3 cloves garlic, peeled and chopped fine
  • 3–4 medium size ripe tomatoes, sliced in half crosswise, squeeze gently to dislodge seeds and extra juice and grate pulp into bowl using the large holes of a box grater, discard skin. Resulting puree is ready to use.
  • ¼ cup chopped herbs, choose from basil, parsley, oregano or a combination of these
  • 3 tablespoons olive oil
  • Salt and pepper to taste


Prep: 10 min • Cook: 20 min • Ready in: 30 min

Bring salted pasta water to boil, cover and turn heat to lowest setting.

Meanwhile, heat olive oil in a 10" saute pan over low heat and add the onion and garlic. Cook about 7 minutes, turn up the heat to high and add the tomato puree. Bring to simmer, after 7 minutes add chopped herbs and salt and pepper to taste. Turn to lowest setting and cook the pasta.

Increase pasta water heat to high and when boiling resumes toss in the pasta. Cook for 4-5 minutes and remove from pot with tongs and/or bamboo skimmer and place into large bowl. Spoon a little of the sauce over the spaghetti and toss it gently to keep the pasta from sticking together then portion into servings, top with more sauce and serve it forth.

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