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Spaghetti with Tomato Broth

A comforting and aromatic bowl of spaghetti enveloped in a rich tomato broth, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the broth
  • 3 cups tomato passata or puree Velvety, vibrant tomato base.
  • 2 cups low-sodium chicken broth Complements the tomatoes without overpowering.
For the spaghetti
  • 8 oz spaghetti Perfectly cooked, soaks up flavors.
  • 5 Tbsp extra-virgin olive oil Adds rich depth of flavor.
  • 4 cloves garlic, finely chopped Provides warm, aromatic quality.
  • 1 tsp crushed red pepper flakes Adds a delightful kick.
  • 1 Tbsp tomato paste Amplifies the sauce's richness.
  • 1 tsp kosher salt Essential for seasoning, balances flavors.

Method
 

Preparation
  1. Set a large 10" to 11" skillet over medium-low heat and pour in the olive oil.
  2. Add finely chopped garlic and crushed red pepper flakes to the skillet, stirring gently until the garlic starts to soften.
  3. Add the tomato paste and stir until it melds with the garlic and takes on a lightly golden color.
  4. In a medium bowl, combine the tomato passata and chicken broth.
Cooking
  1. Increase heat to medium-high, lay the spaghetti flat in the skillet, and pour in 1 cup of tomato broth.
  2. Do not stir for 4 to 5 minutes. Let the liquid evaporate, thickening the sauce around the spaghetti.
  3. Use a metal spatula to unstick the pasta as it chars slightly, then add kosher salt and another cup of tomato broth.
  4. Continue cooking, occasionally stirring, until the spaghetti is al dente and enveloped in sauce, about 25 to 30 minutes.

Notes

Always taste as you go and adjust seasoning as needed. For a healthier version, use whole wheat or gluten-free spaghetti. To make it vegetarian, substitute chicken broth with vegetable broth.