Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

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It was good once it finally cooked down, though I added a lot of extra fresh herbs, bell pepper and garlic. I won't use the sugar next time since it was a little too sweet for me. Only used maybe half the pasta for the amount of sauce I got.

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I made it tonight, messy prep to say the least. I doubled the garlic, the oil, added salt, If not for these changes it would have been bland. I used 2 lbs of my home grown tomatoes. Only 1/3 lb of pasta. Just had enough sauce. May or may not make again. Wasn't thrilled with it.Although my hubby loved it.

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Delicious! I used a spanish onion in place of the red onion. I will definitely make this recipe many times. It's fast and easy!

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The recipe, as it's written, is very easy to follow. I purchased 6 large plum tomatoes, boiled 45 secs & put in icebath. They were very easy to peel and seed. A few things to note:
1. It wasn't clear what I was supposed to do with the "oregano sprig." Does this get chopped?
2. The ratio of sauce to pasta is not adequate if you follow the recipe as stated. I used cellentani (medium sized spiral pasta and cooked the entire box. After tossing approx 1/2 to 3/4 of the pasta, it was perfect. If I added the entire cooked box, it would have been too dry.
3. Use only the smallest pinch of sugar or just omit altogether.
4. Hold off on salting until after you combine all ingredients (sauce and pasta and cheese. The Parmesean has lots of salt, so I really didn't need any additional salt in the dish.
5. Use more oil. It'll be too dry w/ 3T.
This was really good. I think I will add more tomatoes next time...make sure they’re super fresh!

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This is a greal light dish for summer or when you are in the mood for pasta but somthing less intense than other sauce recipes. The fresh basil really makes this recipe. It's fantastic. The flavor is very understated and light if you use the whole pound of pasta so next time I want something a bit stronger I think that I will follow the suggestions of others and half the noodles. I just chopped up the tomatoes and tossed them in, it seemd like a great deal of work to skin and seed them when my family is used to me not doing this when I make fresh sauces anyway. I also cut back on the sugar as other suggested. It was really tasty and I will definately make again when I want something ligt and fresh.

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Exactly the recipe I was searching for! I have about 20lbs. of blemished tomatoes on my kitchen counter from our produce department that would have been discarded if I was not so "thrifty" (this is a weekly average for our store. I wish more people has seen the "Wasted" program and would give blemished produce a chance. I price it low but still cannot even give bruised or flawed produce away! On a happy note though, although it is February in the Midwest, I still have fresh oregano in my garden and a pile of less than perfect basil (rescued from the trash bin to make a lovely sauce!

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The blend of herbs selected by Wolfgang Puck lends a magical touch to a classic pasta sauce. As close as I have ever come to an authentic Italian sauce. Spend the extra $ and use imported San Marzano tomatoes. Cento brant "certified" San Marzano tomatoes are available here in upstate NY. They are hand picked only when they are ripe, giving them a distinctively sun-ripe and sweet taste.

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This was good and easy enough for my 9 year old to do most of it on her own. A little sweet so I would cut back on the sugar and not nearly enough for even just the 13 oz box of whole wheat thin spaghetti we used. Definitely double the recipe or halve the pasta.

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I recently visited Italy and this sauce has the taste and texture of the sauces I experienced in the Umbria region of Italy which were the best sauces I have ever had. My husband is of Itlain decent and when we went to Italy he was in awe of the sauce in the Umbrian region. He hoped we could replicate it and we did!!! thank you Wolfgang Puck and the Footnetwork!!

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I was looking for a recipe to use up the copious amount of tomatoes that my plants are producing and found this recipe. I prepared it exactly as written, and my husband and I thought it was very good. I didn't have angel hair pasta in my pantry so used linguine, but it was still very tasty. I'll definitely fix this again, maybe with sausage or meatballs next time.