Updated: Aug 14, 2020
Yes, this is a very bold statement to make, but I assure you, this dish will not be far from perfect. This tomato sauce recipe takes some time, but most of the time will be unattended. This is a perfect weeknight dinner and will serve approximately 3-4 people.
You will never have to buy store tomato sauce again. NEVER. This sauce is sweet, savory, and cheesy. What more could you want?
This recipe uses canned tomatoes; don't be afraid. Canned tomatoes, especially San Marzano tomatoes are perfect for a sauce like this. By slow cooking them, the tomatoes release a lot of their sweetness and lose their sharpness and acidity. This dish goes perfect with a glass of wine (I'm too young to know though) and crispy garlic bread.
1 bag of any pasta (preferably spaghetti), about 500g
1 can of San Marzano tomatoes
3 cloves garlic, minced
1 sweet onion, finely chopped
3 tbsp basil, chopped
1/4 cup Parmesan or Pecorino cheese
2 tbsp olive oil
Salt and pepper to taste
Lemon wedge (optional)
Heat olive oil in a large stainless steel skillet over medium heat until almost smoking, and cook onion and garlic for 2 minutes until soft but not brown.
Add San Marzano tomatoes and let cook for 5 minutes. Use a potato masher or spatula to mash until quartered in size. Remember to leave them quite large, as they will cook down for the next 30 minutes.
Cook the sauce for 30 minutes until the tomatoes have lost their sharpness and acidity.
Add the cheese and continue cooking until all cheese has melted.
Bring a pot of water to a boil and heavily salt.
Cook pasta for 2 minutes less then box instructions - it will finish cooking in the sauce.
Once al dente, drain pasta reserving about 1/2 cup of pasta water. Add pasta to the sauce and toss with sauce. Cook until pasta is tender and not crunchy.
Add basil and serve immediately.
Optionally serve with lemon wedge.