Easy Tomato Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
222 kcal
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Course
Main Course
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Cuisine
Italian
Easy Tomato Sauce
Description
This simple sauce combines minced garlic sautéed in olive oil with whole peeled canned tomatoes broken up during cooking. Seasoned with dried oregano, fresh chopped basil, salt, and optional hot pepper flakes, the sauce gently simmers covered, then uncovered to thicken while maintaining slight moisture. Water is added to maintain consistency.
The sauce is finished by tossing with freshly cooked, well-drained pasta that is very firm to the bite. A bit of reserved pasta water helps achieve a near-creamy coating on the pasta without overwhelming the tomato base. The recipe suggests using short pasta with ridges such as fusilli or penne, which hold sauce better than smooth noodles. Parmesan cheese is optional but recommended.
Leftover sauce can be refrigerated in airtight containers for a few days or frozen for up to three months, allowing convenient use in future meals. Proper thawing and storage ensure sauce quality is retained.
Ingredients
- 2-3 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 can whole peeled tomatoes 400 grams, with liquid, no added ingredients, pelati, 14 ounces
- 1 teaspoon oregano
- 5 leaves basil fresh; chopped
- ½ teaspoon salt or to taste
- 1-2 dashes black pepper or hot pepper flakes
- ⅓ cup water (78 grams)
- 3 - 3½ cups pasta 325 grams, cooked, molto al dente
Instructions
- In a large pan add olive oil and garlic, cook on medium heat for about 1 minute.
- Add the can of tomatoes (break up with a fork), oregano, fresh basil, salt, hot pepper flakes and water. Stir, cover and cook on medium heat for approximately 12 to 15 minutes, uncover and cook another 5 minutes until thickened, but still a little liquid remaining.
- Add the 3 cups cooked pasta (al dente) and half a ladle of pasta water, toss gently on medium/high heat for approximately 1-2 minutes or until it becomes almost creamy. Top with freshly grated parmesan cheese if desired. Don't forget the bread. Enjoy!
Notes
- Two cups dry pasta yield about 3 to 3½ cups cooked; ridged short pasta holds sauce best.
- Use good-quality pasta and follow package cooking times for al dente texture.
- Store leftover sauce refrigerated in airtight containers for 2-3 days or freeze up to 3 months.
- Thaw frozen sauce in the refrigerator or at room temperature, but do not leave out over 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 232mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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