Classic Red Sauce

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 28 -ounce can whole peeled tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1/3 red onion, medium-diced
  • 3 cloves garlic, cut into chunks
  • Pinch of red pepper flakes (optional)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons torn fresh basil
  • 1 pound penne or spaghetti, cooked until al dente
Directions
  • Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)

  • Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.

  • Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

  • Photograph by Con Poulos


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