Tomato and Basil Sauce
Servings: 4 people
Equipment
- Dutch oven or heavy bottomed saucepan
Ingredients
- 4 tablespoons olive oil
- 4 garlic cloves finely sliced, see notes
- 2 x 400 gram tinned whole tomatoes (san marzano if possible)
- ½ cup basil leaves
- ½-1 teaspoon salt
- 1 teaspoon pepper
- 1.5 teaspoon sugar (optional, see notes)
- 40 grams butter (3 tablespoons)
- 400 grams dried pasta
Instructions
- I like to puree the tomatoes in a smoothie maker (in two batches) or food processor BEFORE starting the sauce. It makes the sauce much less watery. Slosh ½ cup of water into each can and add that to tomatoes.
- Put the olive oil and garlic cold in a heavy bottomed pot or Dutch oven. Bring to a very gentle sizzle over a medium heat.
- Once the garlic has been gently sizzling for a minute (it must not brown) add the tomatoes and bring to a very gentle simmer.
- Add the basil, salt, pepper and sugar if using.
- Lower the heat and very gently simmer for 20 - 30 minutes until the flavor deepens and the tomatoes lose their bitterness. You aren't looking to reduce the sauce much, it's more about deepening the flavor so keep the heat quite low.
- Finish the sauce with the butter, this is optional but it rounds out the flavors really well. An even more optional step is to add ¼ cup of cream.
- Have a good taste and add any extra seasoning.
- Boil your pasta in VERY well salted water (see notes below). I like to undercook it by a minute so it can simmer in the tomato sauce.
- Add your cooked pasta straight in and let it gently bubble away for a good 2 - 3 minutes.
- This is a simple sauce so make sure you load up your pasta with lots of freshly grated parmesan cheese and some extra fresh basil leaves.
Video
Notes
Garlic - Did you know that that the way you prepare garlic changes the flavor and strength? The finer you dice or mince, the stronger it gets thanks to a chemical reaction. Thinly slicing garlic creates a more subtle and sweet flavor which works much better in a tomato sauce.
Tomatoes - This is a very simple sauce so try and find the best quality Italian tomatoes you can. It will make a huge difference. Whole tomatoes are best rather than crushed.
Sugar - This is optional but I think tinned tomatoes need a touch of sweetness, add 1 teaspoon and taste at the end as you can always add another ½ teaspoon.
Additions - This is a great base to add anything into. Some crispy bacon bits, sliced chorizo or meatballs would be amazing!
Make extra - Your future self with thank you if you make a double batch and freeze half of it!
Salt your pasta water well - With a simple sauce you need your pasta well seasoned. Please check out my perfect pasta/salt/water ratio in my Guide to Cooking the Perfect Pasta.
Use this sauce in my Spinach and Ricotta Cannelloni!