San Marzano Tomatoes: a variety of plum tomatoes, are considered by many chefs to be the best paste tomatoes in the world. (Wikipedia)
The key to a delicious spaghetti sauce is keeping it simple and using the correct type of tomatoes. I’ve tried different types of tomatoes but the best tomatoes I recommend are san marzano tomatoes. These types of tomatoes have thinner skins versus other tomatoes with thicker flesh and fewer seeds. On it’s own these tomatoes have a stronger taste, sweeter and less acidic, perfect basis for a spaghetti sauce.
2 thin slices of pancetta (if you want a vegetarian version feel free to omit this as it will still be tasty)
2-3 cloves of garlic
1 can of San Marzano tomatoes
fresh basil leaves
Chop the pancetta into small pieces and fry over medium to high heat. While it is cooking, mince the garlic. Add it to the pan without draining any of the fat. If you feel there is too much fat or want a healthier version by all means, drain the fat prior to adding the garlic or skip completely as it will still taste good. Stir the mixture approximately 2-3 minutes. Slowly add the San Marzano tomatoes including the liquid being careful not to splatter yourself. Mash the tomatoes in the pan and cook the sauce over medium to high heat until the sauce is reduced by two thirds – you want to aim for a dry sauce.
Cook spaghetti noodles according to the package (unless you feel motivated to make fresh pasta) and toss with the sauce. Plate the spaghetti, sprinkle shredded Parmesan over the dish and slices of fresh mozzarella. Add torn basil leaves for garnish. If you want to kick it up a notch, drizzle a bit of basil oil over the dish and enjoy.