Description
A simple tomato sauce recipe that highlights the importance of using high-quality tomatoes. Perfect for a weeknight dinner.
Ingredients
Units
Scale
- 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