Basic Tomato (Pomodoro) Sauce

Name: Basic Tomato (Pomodoro) Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 6 quarts sauce
Cuisine: european
Ingredients: 5 tablespoons olive oil, plus extra for garnish; 12 cloves garlic, thinly sliced; 6 (28-ounce) cans chopped tomatoes; 2 1/2 teaspoons sugar; Kosher salt; 1 pound gemelli pasta or other similar shape; 1 small bunch fresh basil, chifonnade, for garnish; 1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 6 quarts sauce

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 6 quarts sauce

Ingredients

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5 tablespoons olive oil, plus extra for garnish

12 cloves garlic, thinly sliced

6 (28-ounce) cans chopped tomatoes

2 1/2 teaspoons sugar

Kosher salt

1 pound gemelli pasta or other similar shape

1 small bunch fresh basil, chifonnade, for garnish

1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish

Directions

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.