Spaghetti with Orange-Scented Tomato Sauce

Fresh tomato sauce with a squeeze of orange juice sounds unusual, but the citrus does something clever here. It lifts the acidity of the tomatoes while adding a subtle sweetness that rounds out the whole sauce.

Two pounds of ripe diced tomatoes cook down over high heat with garlic and half the basil leaves until thick, about 15 to 20 minutes. The high heat drives off moisture fast and concentrates the tomato flavor. Orange juice goes in after the sauce has already thickened so it doesn’t water things down, just brightens them up. A couple dashes of hot sauce add background warmth.

This is a quick, fresh sauce that tastes nothing like the jarred stuff. The remaining basil leaves can be torn and tossed in at the end for a hit of fragrant green.

Pro Tips

• Use the ripest tomatoes you can find. Pale, off-season tomatoes will make a flat, acidic sauce. If fresh aren’t great, canned San Marzanos are a better bet.
• Let the garlic color in the oil before adding the tomatoes. That golden garlic flavor is the backbone of the sauce.
• Squeeze the orange fresh. Bottled orange juice has a cooked, flat taste that won’t give you the same brightness.

Variations

• Add a strip of orange zest to the sauce while it simmers for a more pronounced citrus note. Remove before tossing with pasta.
• Toss in pitted black olives or capers for a briny contrast.
• Top with crumbled ricotta salata or shaved Parmesan before serving.