Tomato Sauce (Italian Red Sauce)

This an authentic staple in most Italian kitchens. The go-to red sauce that can go on any pasta without leaving water on the plate. It is a super quick Italian pasta sauce recipe which is actually ready by the time the pasta is done (usually it's ready before then). You can choose to make a smooth or chunky sauce according to the tomatoes you use. Just remember, there should be no need to add any sugar, not even a pinch. Yes, it cuts the acidity, but if you use the right tomatoes, there is no acidity. Make sure the tomatoes you use are of high quality since they are the star of the show. Try Mutti, or Bionaturae or any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great).

4 Tbsp. extra-virgin olive oil
4-5 cloves fresh garlic
1 small bunch fresh Italian parsley, finely chopped
1 (28-32 oz) carton/jar whole chopped tomatoes or tomato purée
1½ tsp. sea salt
3-4 large leaves fresh basil

Garnish:
Parmigiano Reggiano or Pecorino Romano, freshly grated

Pour the oil into a large sauté pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Sauté the garlic until it just starts to brown, then add the parsley.

Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.

Add the salt and continue to simmer at a fast pace, and stir often.

The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5-7 minutes should be sufficient.

Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavour and aroma.

Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.

Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in the pasta and then plate it.

Makes enough sauce for 1 lb of pasta.

Cook's Notes: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).