Spaghetti sauce?

Any of you have a good spaghetti sauce recipe without too many ingredients?

I love a good Marinara Sauce. My mom always put carrots in hers as do I. Here is a good one.

https://www.seriouseats.com/the-best-sl ... uce-recipe

Marcella Hazan's tomato sauce is a classic:
https://www.kingarthurbaking.com/blog/2013/10/05/marcella-hazans-tomato-sauce

This is an easy one and tasty, as well.

https://whatscookingamerica.net/vegetab ... osauce.htm

[Jenise]

I am suddenly reminded of the first time I had "Sauce Pommodoro" (is that one too many n's?) In Italy, near Lake Como. Rigatoni and the first tomato sauce I'd ever had that had been very mildly cooked--that is, at a temp that didn't reach the boiling point so the tomatoes cooked but not for hours, and still tasted fresh and sweet. It was lavished with garlic and butter. I've never had anything like it before or since.

One of those things I always meant to recreate but haven't.

Those all look good.
For a basic tomato sauce, (which I assume is what is meant) I think Betsy uses the Marcella Hazan. For a fresh tomato sauce (pomodoro) like Jenise describes, we sometimes just saute garlic in oil, turn down heat and basically warm not cook halved cherry tomatos, add basil at end.
Of course lots of other spaghetti sauces- Bolognese, white or red clam, arrabbiata, carbonara, and hundreds of others. And vast majority don't use a lot of ingredients,.

I can get Italian passata in a jar or box; makes it easy to proceed.

Yes, Hazan's classic, most of the time. The variety is really in which type of tomato and the balance between butter and olive oil. I typicaly use Pomi chopped tomatoes, which have a minimum of seeds and are picked ripe before getting packed. Or I might swap shallots for onions. If there's a particularly good olive oil, I'll use more and reduce the butter. Sometimes I'll get the stick blender out at the end and puree the result. Or I'll brown some hamburger and add it (though for Bolognese I use Lidia Bastianich's recipe).

[Jenise]

For a fresh tomato sauce (pomodoro) like Jenise describes, we sometimes just saute garlic in oil, turn down heat and basically warm not cook halved cherry tomatos, add basil at end.

I do similar, and it's always great. But it doesn't reach the level of richness of that late summer Italian tomatoes (it would have been last week of Aug, first week of September). Even at our farmers markets I can't buy tomatoes that good.

Thank you, one and all. I was familiar with Marcella, but I never tried her 4-ingredient spaghetti sauce. But I did tonight. Wow! How can something so simple taste so good?

My absolute favourite summer tomato sauce is salsa cruda. You don't even cook it!

Pasta with Salsa Cruda

Courtesy of William Massee, Pasta Pronto, who calls it Sauce Ramatuelle

Yield: 2 servings

Ingredients
¼ cup olive oil
2 large ripe heirloom tomatoes, chopped
3 cloves garlic
¼ tsp salt
½ cup chopped fresh basil leaves, or more to taste
¼ tsp pepper
8 oz spaghettini, spaghetti or linguini (also works well with radiatore which soak up the sauce)

Directions
Combine the olive oil and chopped tomatoes in a large serving bowl. Mash the garlic with the salt and add it to the bowl. Add the chopped basil and pepper.

Cook the pasta in boiling salted water, drain, and add to the bowl, then toss well. Serve immediately.

[Jenise]

Ted, I'm going to make that dish tonight. I stopped at my favorite tomato stand yesterday and bought all four pounds of the not-so-pretty toms he had for $1/lb. Will be enough to make this dish and roast two quarts for future purposes.