Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Fresh Tomato-Basil Sauce Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 12, 2018 Rate PRINT Share Close Photo: Marcus Nilsson Prep Time: 25 mins Total Time: 30 mins Yield: 4 to 6 Serves Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing with Parmesan and pasta water. Ingredients Kosher salt and freshly ground pepper 12 ounces long pasta, such as spaghetti or linguine ¼ cup extra-virgin olive oil, plus more for serving 4 cloves garlic, minced (2 tablespoons) 2 pounds beefsteak tomatoes, or a combination of beefsteak, heirloom, and Campari tomatoes, grated on a box grater (3 cups) 2 basil sprigs, plus fresh leaves for serving 1 ounce Parmigiano-Reggiano, grated (½ cup packed), plus more for serving Directions Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain. Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil. Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil. Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT