A simple yet flavorful tomato sauce that transforms everyday pasta into a comforting weeknight dinner
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 (28-ounce) can whole San Marzano tomatoes
- ½ teaspoon salt, plus more for the pasta water
- ½ teaspoon red pepper flakes
- 1 small palmful basil, finely chopped
- 1 pound pasta of choice
- ¼ cup grated Parmesan
Preparation
- Heat the oil in a wide saucepan or skillet over medium heat.
- Add the garlic and cook until it just starts to brown, stirring occasionally, for 1 to 2 minutes, being careful not to let it burn.
- Add the can of tomatoes, including the liquid, and the salt and stir everything together. If you want a little heat, add the red pepper flakes.
- Lower the heat to medium-low and let simmer until you can crush the tomatoes easily with a fork, about 15 minutes.
- Crush the tomatoes, mix them together, and taste the sauce. Add more salt if necessary.
- Cook for 15 more minutes, stirring occasionally, then add the basil.
- Let simmer for 10 more minutes while you cook your pasta in salted, boiling water. If the sauce has started to dry out while the pasta is cooking, add a spoonful of pasta water along with the pasta. Combine the sauce and pasta in a large bowl and serve with Parmesan sprinkled on top if desired.