Basic Tomato (Pomodoro) Sauce

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
about 6 quarts sauce
Level:
Easy

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
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.


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