this one get my vote for the best:

"The Simplest Tomato Spaghetti Sauce in the World"
Source: Washington Post (Edward Schneider)

1 really big, really ripe, really flavorful summer tomato
1/2 clove garlic
Kosher or sea salt to taste
1 small handful fresh basil leaves torn or cut into very thin shreds
4 ounces spaghetti or linguine
1 loaf sourdough bread

Bring a large pot of salted water to a boil. Using tongs, gently dip the tomato in the water for about 10 seconds. Transfer to a plate. Allow the water to continue to boil, but do not add the pasta.
Peel the blanched tomato. If the tomato isn't so ripe that the skin slips off easily, you should probably be thinking of another dish. Core and seed the tomato and cut the tomato into 1/2"dice and transfer to a bowl large enough to eventually hold the pasta and presentable enough to bring to the table.
Finely mince the garlic. Add the garlic, about 1/2 tsp salt and the basil to the tomatoes.
Now, cook the spaghetti. Meanwhile taste the tomatoes for salt. Drain the pasta well and add it to the tomato mixture which will have rendered a good deal of juice. Gently toss. And enjoy... using pieces of the bread to sop up juices.

kayskat, that sounds a lot like my favorite way to have pasta, although I really like the whole wheat stuff the best.

I like to saute some onion and garlic (to taste) in a bit of olive oil, then add a diced fresh tomato and some fresh basil leaves. Salt and pepper and toss the pasta with the tomato mixture. Yum, garden fresh pasta sauce!

Annie

AnnT taught me this, and I make it regularly. love it. Last night we had it without the sausage, but added meatballs.

Tomato, garlic and basil sauce  AnnT
I par boil a couple of Italian sausage, just long enough to firm up so I can removed the skin. Then slice the sausage and brown in some olive oil. Add some minced garlic and season with crushed fennel seed and some hot red pepper (if you use hot sausage you probably don't need to add more hot pepper), dried basil, salt and pepper. Add one 28 oz can of quality Italian tomatoes, breaking them up with a fork or wooden spoon. Simmer the sauce while the water is boiling and then cook your favourite pasta shape. Add a handful of fresh chopped basil and serve. I vary this from time to time. Adding fresh rosemary or adding a little white wine before adding the tomatoes.
Ann

I love this sauce which can be altered to suit your taste or to what you have on hand:

1/8 to 1/4 cup (approximately) extra virgin olive oil
1/2 large Spanish onion, chopped fine
2 cloves garlic, skin removed and smashed by pressing with side of heavy knife
2 medium sized ripe tomatoes, diced
2 Tablespoons tomato paste concentrate (ORO DI PARMA if you can get it - comes in squeeze tube and is made in Italy)
1/4 teaspoon sugar (no more than that !)
1/4 cup white wine
1 cup hot water with 1 Knorr chicken broth cube dissolved in it
1 teaspoon each dried oregano and thyme (or fresh leaves chopped)
2 large fresh leaves basil chopped fine
few sprigs of flatleaf Italian parsley, chopped
Salt and freshly ground pepper

1. Put a couple of spoonfuls of the olive oil in a heavy heated frying pan and add the garlic and onion, fry gently while stirring on medium heat until lightly brown

2. Add chopped tomatoes and stir and brown some more. Gradually add more olive oil as needed while you are cooking. Meanwhile heat the cup of water in small saucepan and dissolve the chicken stock cube in it and stir.

3. Add the wine, chicken stock, tomato paste, basil, thyme, parsley, oregano a bit of salt, sugar and some freshly ground pepper to the frying pan mixture, mix well and when it begins to boil, turn heat down to low so it barely simmers. Cook for about another 25 minutes. If it starts drying out, add a bit of water and cover with foil. It should reduce down until it is thick but still juicy. If frying pan is too wide you can also put it all into a smaller saucepan at this point, but it has to cook until about half of the liquid has reduced down.

4. Serve over pasta, cooked chicken breasts or anything that needs a rich tomato sauce.
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I've also done the simplest sauce with olive oil, garlic, onions, fresh chopped juicy tomatoes and garden herbs (oregano, thyme, basil, parsley) chopped. Saute and then add a little vegetable stock, salt & pepper. Simmer until reduced to desired consistency.

SharonCb

I like to saute "garden produce"...whatever it may be of the moment, in a little EVOO. Always onions and garlic...but the rest could be zucchini and/or yellow summer squash, egg plant, tomatoes, peppers of most sorts ( don't like habaneras in that!) [perhaps broccoli, maybe even a handful of green beans...
Sautee until as well cooked as you like, season with salt pepper, oregano, basil, pile on top of your drained pasta and top with fresj grated cheese.
Another is to melt about a tablespoon of butter and 1 Tablespoon of evoo....add a couple of colves crushed garlic and keep it warm for 3 or 4 minutes so the oil picks up the garlic flavor....then add about 1/4 pound of peeled shrimp, turn up the heat and cook until the shrimp turns pink ( about 3 minutes), dump in several good glugs of dry white wine....about 1/2 a cup....stir and when the wine boils, add a handfull of chopped parsley and serve ovr pasta.
Also works well with bay scallops.
Linda C

Melt 2 Tbsp. butter in skillet, add chopped garlic and cook till softened. Grate fresh pepper over garlic.

Stir in 2 cups fresh spinach, cook just till wilted. Add 6 roma tomatoes, cut in eighths.

Sprinkle 1/2 cup fresh parmesan over mixture.

Serve over pasta.

I make a pasta dish once a week.

Our favorite:

1 can of crushed plum tomatoes or diced fresh tomatoes
2 T. EVOO
4 cloves of garlic, crushed
abt 1/2 tsp Hot Hungarian Paprika
abt 1/2 tsp oregano or you can use Italian Seasoning too
1/3 c. fresh basil, finely chopped or 1 1/2 T. dried
1 tsp dried tarragon (be careful with this it is a strong flavor but so good in any tomato or chicken dish)
1/2 c. sun dried tomatoes, thinly sliced

Options:
1 lb par boiled italian sausage, sliced diagonally into bit sized pieces, optional. Brown sausage in a separate pan and drain.

1/2 c. toasted pine nuts or walnuts for a unique flavor. Pour a bit of EVOO in a small frying pan, add nuts and lightly brown. They burn easily so keep an eye on it.

Heat EVOO and add garlic and simmer until just golden brown. Add other spices and herbs, stir well. Add tomatoes (and sausage and nuts) and heat through.

I usually cook my pasta and sausage/nuts first and while the pasta draining make the sauce using the same pan as I boiled the pasta. Top with parmesan cheese.

Zoom..boom...bam..it's done and ready to eat.

Michelle

Lynn... I make much the same but have to cook mine as a taste preference. I've added onions, mushrooms, sliced squash, sliced garlic, and hot peppers all to the delight of my taste buds. Some nice mozerella cheese can be interesting. It turns long and stringy when heated but that blends well with spagetti. It does make a juicy sauce but as others have noted a hunk of bread helps take care of that.

: )
lyra

This recipe in a book by Pierre Franey is very good I think:

Sirio Maccioni's Pasta de l'Estate (founder of Le Cirque)

3 large red, ripe tomatoes (about 2.5lbs.)
4 cloves garlic, peeled, left whole
1 small hot red or green chile minced, or 1/2t. or less crushed red pepper flakes
1/2 cup coarse chopped basil
salt and freshly ground black pepper
1/2 cup olive oil
1 pound penne or other tubular pasta
1/4 lb. Fontina or Muenster cheese
1/2 cup grated Parmesan or Pecorino Romano cheese

Wash and dry tomatoes, core. Chop and put in a large bowl. Should be about 6 cups.

Add garlic, chile, basil, s&p, olive oil. Let stand at room temp several hours. Or chill overnight. But let return to room temp before serving.

Cook pasta according to package directions.

Grate or shred Fontina.

When pasta is cooked, drain well. Spoon off about 1/4 cup of the surface oil from the tomatoes and add it to the pasta. Add the grated Parmesan cheese and toss. Add half the tomato sauce and toss. Add the rest of the sauce and Fontina cheese and toss. Serve in soup bowls with extra sauce spooned on top.
Serves 4.

I have made this numerous times during the summer when I can pick the tomato's right from the garden.

LucyNY

Pasta With Fresh Tomatoes, Basil and Mozzarella

6 ounces fresh mozzarella cheese, cut into small dice
4 medium tomatoes, cut into small dice
1/2 cup olive oil
1/2 cup coarsely chopped fresh basil
1 teaspoon kosher salt
Freshly ground black pepper
1 pound penne or spaghetti

In a bowl, toss the mozzarella with the tomatoes, olive oil, basil and kosher salt. Season generously with black pepper. Let stand for 30 minutes.

Meanwhile, bring a stockpot of water to boil. Salt the water and stir in the pasta. Boil, stirring occasionally, until al dente. Drain well. Return the pasta to the pot, add the sauce and toss very well. Serve hot or at room temperature. Makes 4 servings.

I really don't like Spaghetti Sauce that not cooked to long.
Reminds me of the way they did it in the Army.
Heat the tomatoes and dump it over the Pasta.

Why have a no cooked sauce when you can make a large batch ,
when you have the time and freeze it in portions, with meat.

Here is a meal that is very versatile.
It is a traditional old Italian dish ,
that can be added to and prepared in 20 minutes

Spaghetti with Garlic and Oil
Aglio E Olio translated is Garlic and Oil

Ingredients: For 2 to 3 Servings
½ pound of Spaghetti #8 or #9
½ teaspoon of garlic powder or 3 cloves chopped
¼ teaspoon of Onion Powder
1 tablespoon chopped Parsley
1 tablespoon of Basil
½ teaspoon salt
¼ teaspoon of Black Pepper
½ cup of Virgin Olive Oil
Grated Parmesan or Romano Cheese ( sprinkled when serving )

1. Cook the Spaghetti until al dente ( 8 to 10 minutes )

2. While the Spaghetti is cooking, put the Olive Oil into another pot,
large enough to hold the cooked Spaghetti
add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices.
Simmer very low, about 8 minutes.

3. When the Pasta is cooked ,
Drain the water and add it to the pot with the Spices and Oil.
Mix well and add whatever spices and salt to taste.
Put this in a serving bowl and add the Grated cheese

An alterative is to add sliced and cut Green Peppers to the Olive Oil first
and simmer until tender. As in step 2. Then add the spices and continue thru
Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta
and mix well, before placing in the serving bowl.
Cooked Broccoli can be substituted for Green Peppers. Or both.
Bon Appetite !!!

Here is another:

Hi Everyone: I did the Red bell Pepper thing again tonight .
I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.

Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper.

Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it.
While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good,
with some grated Parmesan Cheese and salt to taste.
The egg mixture makes a thin sauce. Added more Cheese when served.
It was delicious!!!!!!!!! You have to try it.
LOU


Here is a Spaghetti Sauce that is cooked. In case someone might want to try.

Pizza Sauce
I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are Italian or a deep red color.
Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd.
(add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp.
black pepper. ½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

Continue for SPAGHETTI SAUCE

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano )
also just add a can of Tomatoe Paste and water to thin a little ,
if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.And 3 bay leaves . Don't forget the Chicken flavored Soup Base.
Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking.
(cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour )
Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

PASTA WITH CRAB, BRIE AND FRESH TOMATOES

5 medium-size vine-ripened tomatoes
1 Tbs. red wine vinegar (can substitute basalmic)
1 or 2 cloves garlic, chopped (can use more)
1/2 cup good olive oil
1 cup chopped fresh basil
Salt & Pepper to taste
1/2 lb. lump crabmeat
1/4 Lb. Brie cheese, rind off, cubed
Linguini noodles or other pasta

Peel, seed and drain tomatoes. Chop coarsely. Sprinkle with vinegar after placing in a bowl. In a small skillet, cook the garlic in olive oil until softened but not browned. Add to tomatoes; stir. Add basil, salt and pepper. Marinate at room temperature for several hours. Add crabmeat when ready to cook pasta. Cook linguini al dente; drain. Toss with tomato-crab mixture and cheese cubes. Serves 4-6.

I love fresh tomato sauce for pasta far better than cooked. I made this one for the two of us several times during the summer.

Fresh Summer Tomato Sauce

8 cloves of garlic, smashed
4 tablespoons olive oil
2 large ripe tomatoes, peeled and seeded
1/2 cup chopped basil leaves
1/4 cup chopped scallions
1/4 tsp. kosher salt, or to taste
Fresh ground pepper, to taste
Fresh grated Parmesan, for garnish
Angel Hair pasta for two people (cooked)

Place the smashed garlic into 3 tablespoons of the oil and saute for a few minutes until the oil tastes of garlic. Do not brown. Remove the garlic from the oil and discard.

Dice the tomatoes and combine with 1 tablespoon of the oil. Add basil, scallions, salt and pepper. Pour garlic oil over the cooked spaghetti, mix well, then pour the tomato mixture over the spaghetti. Top with Parmesan and serve.

Well you didn't say it HAD to have tomatoes, so here is a really simple but delicious one that I got many years ago from the Marketplace in Dayton's department store in Minneapolis. (Hmmm...I might have to make this later this week, it's been a while since we had it.)

Broccoli Linguini

1 lb linguini
3 oz olive oil
4 cloves garlic, minced
1 lg bunch broccoli, finely chopped including 1-2" of stems
3/4 c chopped walnuts
1/2 c pitted black olives, sliced
3 oz parmesan or romano cheese, grated
Salt to taste

Pepper, freshly ground

Cook linguini according to package directions until "al dente", drain.
Heat olive oil in large skillet and sauté garlic until golden.
Add broccoli, walnuts and olives, cook and stir over medium heat until very hot.
Season to taste with salt and pepper
Pour over hot linguini, sprinkle parmesan over top and serve immediately

Linda

The first recipe is for fresh, ripe tomatoes - the second is a good winter dish when you're craving that fresh from the garden flavor.

COLD TOMATO SAUCE WITH BASIL AND MINT

2 lbs. ripe tomatoes, seeded and chopped
1/2 cup high quality olive oil
4 cloves garlic, peeled and slightly crushed
2 tablespoons minced fresh basil
2 tablespoons minced fresh mint
1 teaspoon kosher salt
1/4 teaspoon sugar
freshly ground black pepper to taste

Place tomatoes in a bowl large enough to hold all of the ingredients. Heat olive oil in a small saucepan. When hot, add garlic and simmer for about 4 minutes or until garlic is lightly browned. Remove from heat and let steep for 10 minutes, then pour hot oil through a strainer onto tomatoes. Add remaining ingredients and let marinate for at least 1 hour at room temperature.

Makes enough sauce for 1 pound of pasta.

PASTA WITH OLIVES AND RED PEPPERS

1 cup imported black olives, pitted and coarsely chopped
2 red bell peppers, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, peeled and minced
1/4 cup minced flat-leaf parsley
1/2 cup high quality olive oil
1/4 cup white wine vinegar
salt and freshly ground black pepper to taste
1 tablespoon kosher salt
1 pound spaghetti or angel hair pasta

Compbine the first 7 ingredients (olives through vinegar) and let marinate at room temperature for at least an hour. Season with salt and pepper to taste. Bring 3 quarts of water and the tablespoon of salt to a boil. Cook pasta until just tender. Drain pasta and water from the pot and return pasta to the pot while both are still warm. Toss with sauce. Serves 4.

seagrass

I had an email from Lynn today asking me to post her reply....for some reason she says she can't post to the forum....I am glad to help out and here's her reply to you all.

These are great suggestions. There are a lot I'd like to try. One thing I'm gleaning from the responses is that I probably underflavored mine - could have used more garlic - and perhaps basil - and perhaps sauteeing the garlic first to enhance flavor. A quick heat through seems like a matter of personal preference. I will say that I had the leftovers late last night - that had soaked up the sauce for hours - and it was quite good.
Lucy, Theresa, Linda, Michelle (I'm sorry but I"m probably missing someone) - those recipes sound great. all good things to try.
Beverly - yours would be an improvement over mine with more garlic, basil, scallions. Mine was pleasant, but needed a flavor boost.
Lou - I thought about aglio e olio, but didn't have a recipe. I knew there was more to it than just olive oil and garlic. Thanks for the recipe.
Linda - no I didn't say it had to have tomatoes. A non-tomato recipe would be welcomed - esp. since fresh tomatoes are almost gone - and I have a slight allergy to tomatoes - my tongue and mouth get sore if I eat too many tomatoes (or eggplant). It's a real challenge for me during peak tomato season when I could eat some type of tomato salad or panzanella every day.
Thanks everyone.
Lynn.