Authentic (Quick) Italian Tomato Sauce for Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
5
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Calories
133 kcal
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Course
Main Course
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Cuisine
Italian
Authentic (Quick) Italian Tomato Sauce for Pasta
Description
The Authentic (Quick) Italian Tomato Sauce for Pasta starts by lightly browning garlic in extra virgin olive oil alongside fresh parsley to build a fragrant base. Adding whole peeled tomatoes, either canned or fresh, the sauce is quickly covered and simmered to mitigate splashing. Salt seasons the sauce appropriately, while a fast, lively simmer helps thicken it without losing the fresh character of the tomatoes.
Fresh basil leaves are torn and stirred in at the end, providing a bright herbal note that complements the tomatoes and garlic. This short cooking time preserves freshness and simplicity, reflecting a classic preparation suited for swiftly preparing meals without sacrificing quality.
The sauce pairs best with freshly cooked pasta combined directly in the pan for authentic Italian serving style. Conserving some pasta water to adjust sauce texture ensures clinging and proper consistency. It suits a range of pasta types, especially simple ones that highlight the sauce's vibrant flavors.
Ingredients
- 4 Tbsp extra virgin olive oil
- 3 cloves garlic preferably grown in USA/Europe, fresh
- 1 bunch Italian parsley fresh, finely chopped (about 1 Tbsp)
- 28 oz whole tomatoes canned or fresh, or purée
- 1 ½ tsp salt sea salt
- 5 basil large leaves, fresh
Instructions
- Pour the oil into a large saute 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 lively 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 to 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 flavor and aroma. Use as desired.
Notes
- Prepare pasta in salted boiling water; drain and add directly to the sauce, reserving some pasta water to adjust consistency if needed.
- Use quality canned tomatoes like Mutti, La Valle, Bionaturae, or fresh tomatoes such as San Marzano, Roma, or cherry for best flavor.
- Combine the sauce with pasta before plating to reflect traditional Italian serving methods, enhancing taste integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 5 | |
| Calories | 133kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 932mg | 39% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1167IU | 23% |
| Vitamin C | 31mg | 34% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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