Spaghetti with Simple Tomato Sauce

Douglas Lundeen coaches a new horn player at Communiversity

Spaghetti with Simple Tomato Sauce

From the kitchen of Douglas Lundeen, principal horn


  • 1 35-ounce can Italian peeled tomatoes (preferably San Marzano)
  • 6-8 tablespoons good, flavorful extra-virgin olive oil or sweet butter, or mixture of the two
  • 10 large basil leaves
  • 1 pound spaghetti 
  • ½ cup Parmigiano Reggiano cheese
  • Salt & pepper to taste

Put the tomatoes in a two-quart sauce pan and cook on medium-low heat until the tomatoes are softened (about 20 minutes). Pass contents of pan through a food mill, or purée in a blender or food processor. Return tomatoes to pan and simmer until sauce is not at all watery (about 10-20 minutes more). When sauce is desired consistency, add salt and pepper to taste. Turn off the heat and add the olive oil and/or butter. Especially if using olive oil, do not continue to cook the sauce after adding the oil as you will lose the flavor of the oil. Cook your favorite spaghetti (Mario Batali uses de Cecco … me too!) until al dente. Have a warmed serving dish ready with the basil torn into 4 or 5 pieces. Drain the spaghetti and place it on top of the basil leaves, add the sauce, and toss. Serve with freshly grated Parmigiano Reggiano cheese. You may substitute any of your favorite pasta cuts for the spaghetti in this dish.  

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