Rose’s Red Sauce

This simple recipe reveals the flavor superiority of san marzano tomatoes.

Rose’s Red Sauce Rose’s Red Sauce
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Yield: serves 4

Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 2 cloves garlic, peeled and chopped
  • 1 (28-oz.) can peeled whole san marzano tomatoes, with juice
  • Salt and freshly ground black pepper
  • Fresh basil leaves
  • 1 lb. spaghetti
  • Parmigiano-reggiano

Instructions

  1. Heat olive oil in a nonreactive pot (earthenware or enameled cast iron) over medium heat. Add garlic and fry, stirring frequently, until golden, about 3 minutes. Add tomatoes, with juice. Season with salt and pepper. Increase heat to high, bring sauce to a boil, and cook until sauce has reduced slightly, about 5 minutes.
  2. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a few basil leaves and cook for 15 minutes more.
  3. Meanwhile, cook spaghetti in a large pot of boiling salted water until tender but firm, about 7 minutes. Drain pasta, mix with sauce, and serve with freshly grated parmigiano-reggiano.