Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
33 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
33 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 (28-ounce) can pelati tomatoes*
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/3 red onion, medium diced
  • 3 cloves garlic, sliced into chunks
  • Pinch red pepper flakes, optional
  • 2 handful fresh basil, torn, plus more for serving
  • Salt and freshly ground black pepper
  • 1 pound spaghetti, for serving
  • Freshly grated Parmesan cheese, for serving

Directions

Watch how to make this recipe.

In a food processor, puree the tomatoes to a smooth creamy consistency.

Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional. 

Add the tomatoes and season with salt and pepper. 

Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper. 

To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

Cook's Note

If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon. If you did not process the tomatoes, use a wooden spoon to break them into pieces while they cook.

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