pasta-pomodoro

🥘 Ingredients

Sauce

• Kosher salt
• Kosher salt
  1/2 tsp
• whole peeled tomatoes
  28 oz
• extra virgin olive oil
  2 tbsp
• basil (fresh)
  1
• extra virgin olive oil
  1/4 cup
• garlic clove (lightly crushed and peeled)
  1
• red pepper flakes
• basil leaves

Pasta

• spaghetti
  1 lb

Serving

• Parmesan cheese
• basil leaves

🍳 Cookware

• saucepan
• potato masher
• food mill
• pot

Sauce

1. 1

   In a large saucepan over medium-low heat, warm extra virgin olive oil with garlic clove until it sizzles, about ⏱️ 2 minutes . Add a pinch of red pepper flakes (optional) and press the garlic to release its flavor, but don’t let it brown. For a milder flavor, discard the garlic and keep the infused oil. Leave it in for a bolder taste.

   extra virgin olive oil: 1/4 cup, garlic clove: 1 (lightly crushed and peeled), red pepper flakes
2. 2

   Carefully pour in the can of whole peeled tomatoes and their juice. Use a potato masher or sturdy wooden spoon to break up the tomatoes into large pieces. Season with Kosher salt , raise the heat to medium-high, and bring to a boil. Then lower the heat to maintain a very gentle simmer.

   whole peeled tomatoes: 28 oz, Kosher salt: 1/2 tsp
3. 3

   Cover the pan partially and cook, stirring every now and then, until the tomatoes have darkened in color and the sauce has thickened, about ⏱️ 35 to 40 minutes . The oil should be pooling on the surface. If the sauce thickens too much before it tastes sweeter and richer, add a splash of water.
4. 4

   Turn off the heat and let the sauce sit for ⏱️ 10 minutes to cool, then strain through a fine mesh strainer set over a bowl (you can also use a food mill if you’d like). Press the tomatoes through the strainer to make a smooth sauce, then return the sauce to the pan.
5. 5

   Taste and add another pinch of Kosher salt , if needed. Stir in the remaining extra virgin olive oil . Lay the branch of basil on top of the sauce and bring to a simmer over medium heat. Stir the sauce and cook gently for about ⏱️ 15 minutes . The basil will wilt into the sauce and infuse it with flavor.

   Kosher salt, extra virgin olive oil: 2 tbsp, basil: 1 (fresh)
6. 6

   Turn off the heat and discard the branch of basil. Add a few more fresh basil leaves if you’d like. Cover the pan to keep the sauce warm.

   basil leaves

Pasta

1. 7

   Bring a large pot of water to a rolling boil and salt it generously. Drop in the spaghetti (or packaged pasta of your choice) and cook according to the package instructions until just al dente.

   spaghetti: 1 lb
2. 8

   Use a pasta fork, tongs, or a skimmer to transfer the pasta directly to the pan with the sauce. Add a splash of the starchy pasta water and turn the heat under the pan on to low. Cook, tossing pasta and sauce together, for about ⏱️ 2 minutes , or until the noodles are cooked and well coated with the sauce.

Serving

1. 9

   Divide the pasta between bowls and spoon any remaining sauce on top. Sprinkle with Parmesan cheese (freshly grated, optional) and basil leaves for garnish. Enjoy!

   Parmesan cheese, basil leaves