Authentic (Quick) Italian Tomato Sauce for Pasta
A quick, easy and delicious, fresh pasta sauce straight from Italy!
Equipment
Ingredients
- 4 Tbsp extra virgin olive oil
- 3 cloves fresh garlic preferably grown in USA/Europe
- 1 bunch Italian parsley fresh, finely chopped (about 1 Tbsp)
- 28 oz whole tomatoes or purée canned or fresh
- 1 ½ tsp sea salt
- 5 fresh basil large leaves
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
- 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).
- Add drained pasta to the sauce (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately.
- I like Mutti, La Valle or Bionaturae brands, or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
- 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, and then plate it. You will 100% taste the difference.
Nutrition
Serving: 5 | Calories: 133kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 932mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1167IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 2mg
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