Rose’s Red Sauce

Name: Rose's Red Sauce
Total time: PT0D0H0M
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

Serves
serves 4

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

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

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Instructions

Step 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.

Step 2

Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a few basil leaves and cook for 15 minutes more.

Step 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.

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.
Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a few basil leaves and cook for 15 minutes more.
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.