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Pasta With Homemade Tomato Sauce
5 large cloves garlic, coarsely chopped
12 large fresh basil leaves, torn
1/4 medium onion, coarsely chopped
1/8 teaspoon each salt and freshly ground black pepper
1/4 cup fruity extra virgin olive oil
3 1/2 pounds mixed ripe delicious tomatoes, cored and possibly peeled, do not seed or 2 28 ounce cans whole tomatoes, drained
1 pound spaghetti or linguine
6 quarts boiling salted water
freshly ground white pepper
1 1/2 to 2 cups freshly grated Parmigiano-Reggiano cheese, optional
In a 4 quart saucepan, combine the garlic, basil, onion, salt and pepper, and oil. Heat over medium-high heat 1 minute, no more. Add the tomatoes, breaking them up with your hands as they go into the pan. Bring to a lively bubble, uncovered, and cook 30 minutes, or until the sauce is thick and reduced by half. Stir often, watching for sticking or scorching. Remove the pan from the heat, cover, and let stand 15 minutes.
Pass the sauce through a food mill or chop it in a blender or food processor until in small pieces. If desired, the sauce can be cooled and refrigerated for up to 2 days, or frozen for up to 3 months.
Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Drain, toss with the reheated sauce, and serve immediately. Grated cheese is an option.
Serves 4 to 6.
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Pasta With Homemade Tomato Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pasta With Homemade Tomato Sauce
5 large cloves garlic, coarsely chopped
12 large fresh basil leaves, torn
1/4 medium onion, coarsely chopped
1/8 teaspoon each salt and freshly ground black pepper
1/4 cup fruity extra virgin olive oil
3 1/2 pounds mixed ripe delicious tomatoes, cored and possibly peeled, do not seed or 2 28 ounce cans whole tomatoes, drained
1 pound spaghetti or linguine
6 quarts boiling salted water
freshly ground white pepper
1 1/2 to 2 cups freshly grated Parmigiano-Reggiano cheese, optional
In a 4 quart saucepan, combine the garlic, basil, onion, salt and pepper, and oil. Heat over medium-high heat 1 minute, no more. Add the tomatoes, breaking them up with your hands as they go into the pan. Bring to a lively bubble, uncovered, and cook 30 minutes, or until the sauce is thick and reduced by half. Stir often, watching for sticking or scorching. Remove the pan from the heat, cover, and let stand 15 minutes.
Pass the sauce through a food mill or chop it in a blender or food processor until in small pieces. If desired, the sauce can be cooled and refrigerated for up to 2 days, or frozen for up to 3 months.
Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Drain, toss with the reheated sauce, and serve immediately. Grated cheese is an option.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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