Simple tomato sauce may sound boring, but it is a par for to measure skill. The trick is to have the right variety or combination of varieties of tomatoes.
In Italy, pasta with tomato sauce and Parmigiano cheese, is the plated for excellence. The key or secret ingredient to master is to always have the best tomato sauce. The sauce should always be thick enough to just stick to the pasta without being runny or slipping through the shapes.
I made this recipe with Sicilian cherry tomato pulp but you can also use San Marzano variety. Sicilian cherry tomatoes have a unique taste from the Mediterranean climate which provides the best growing and maturing climate. Prepare the sauce, adding just one clove of garlic and enjoy it! 
How to Make Perfectly Simple Tomato Sauce with Pasta and Parmigiano
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A simple tomato sauce recipe that highlights the importance of using high-quality tomatoes. Perfect for a weeknight dinner.
Ingredients
- 1 clove garlic
- 1 lbs (500 g) tomato pulp (cherry or San Marzano tomato)
- sea salt
- 11 oz (320 g) short or long high quality Italian pasta
- 3 oz (100 g) Parmigiano cheese
- 1 tbsp extra- virgin olive oil
Instructions
- Brown the garlic in extra virgin olive oil.
- Remove the garlic and cook the tomato pulp until the sauce is consistent (approximately 15 minutes).
- Add extra virgin olive oil to taste.
- Cook the pasta in boiling salted water until al dente.
- Add the tomato sauce to the cooked pasta and stir.
- Transfer the mixture to a serving dish and garnish with a generous sprinkling of Parmigiano cheese.
- Serve warm.
Notes
- For a richer flavor, sauté the garlic for a longer time, until fragrant and lightly golden.
- If using canned tomatoes, drain well before adding to the sauce to prevent it from becoming too watery.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days; freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 70
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
What type of tomatoes should I use for this recipe?
For the best results, use Sicilian cherry tomato pulp or San Marzano variety, as they offer rich flavors that enhance the sauce.
How thick should the tomato sauce be for it to coat the pasta properly?
The sauce should be thick enough to stick to the pasta without being runny, ensuring it clings well to the shapes.
Is it necessary to add garlic to the sauce, and how much should I use?
Yes, adding one clove of garlic is recommended for flavor, but you can adjust the amount based on your personal preference.
