| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/3 red onion, medium-diced
- 3 cloves garlic, cut into chunks
- Pinch of red pepper flakes (optional)
- Kosher salt and freshly ground pepper
- 2 tablespoons torn fresh basil
- 1 pound penne or spaghetti, cooked until al dente
Instructions
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you’d like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 517 mg |
Reviews
Just delicious! I added some jumbo deli meatballs on the side for protein and dusted with fine grated parmesan and red pepper flakes. I’ll make this again!
Very flavorful sauce! Only thing I will do differently is make this with only 8 oz pasta so it is saucier!
Great start for red sauce! I added 1 tsp Italian seasoning and 1/2 tsp sugar (to cut the acid a bit).
Really tasty and easy. It takes ordinary pasta from so-so to something special. I will make again and again.