Authentic Italian tomato sauce for pasta, and best of all it’s quick. This sauce doesn’t have to simmer for hours to taste GREAT. Quick, easy and the best tomato sauce. you will want to make this time, and time again. Another great authentic Italian recipe from Christina Cucina. Meatballs Recipe
- 4 tbsp extra virgin olive oil (like De Cecco or Lucini)
- 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA
- small bunch of fresh Italian parsley, finely chopped
- 1 (28-32 oz) carton/jar of chopped tomatoes or puree (like Pomi or Bionaturae) ultimately, fresh Roma tomatoes are best if you have them
- about 1 1/2 level tsp Kosher salt
- 3 or 4 large leaves of fresh basil
To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco)
Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil. Sauté the garlic until it just starts to brown, then add the parsley.
Turn the heat up to high.
Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
Add the salt and continue to simmer at a fast pace, and stir often.
The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
Taste the sauce, if it doesn’t taste delicious, it probably just needs a little more salt.
Turn off the heat and add the fresh basil (I tear mine into pieces).
Also, unless absolutely necessary, do not wash your basil.
Wipe it with a damp paper towel instead, so the water doesn’t ruin the flavor and aroma.
Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it’s too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese.