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Simple Tomato Sauce With Pasta

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Prep time 20 mins
Cook time 1 hr
Yield Makes 6 servings (serving size: 1 bowl pasta with sauce)

Ingredients

  • 2 1/2 pounds tomatoes (about 8 medium) or 1 (28-ounce) can whole tomatoes in juice
  • 2 tablespoons olive oil
  • 3 garlic cloves, smashed
  • 1/2 teaspoon crushed red pepper
  • 8 fresh basil leaves, plus more for garnish
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Fresh grated Parmigiano-Reggiano cheese (optional)
  • 1 1-pound package uncooked spaghetti

Nutrition Information

  • calories 370
  • fat 6.6 g
  • satfat 1 g
  • monofat 3.6 g
  • polyfat 1.2 g
  • protein 13 g
  • carbohydrate 65 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 109 mg
  • calcium 36 mg

How to Make It

  1. If using fresh tomatoes, bring a large pot of water to a boil. With a sharp knife, make an X in the bottom of each tomato. Carefully drop into water and boil 1 minute. Remove with a slotted spoon and when cool enough to handle, peel off skin and remove core. Quarter each tomato, transfer to a large bowl, and using an immersion blender, blend tomatoes into a chunky purée. If using canned, empty tomatoes into a large bowl and briefly pulse.

  2. Add oil, garlic, and crushed red pepper together in a 3-quart heavy pot. Cook over medium-low heat, stirring frequently, until garlic is pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned and 50 minutes to 1 hour for fresh).

  3. While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.

  4. Transfer pasta to 6 bowls. Garnish with basil and cheese, if desired.