Recipe: Super-Simple Pasta with Garden Tomato Sauce - so good you may want to double the batch
Peggy Lampman | Contributor
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I also found there’s no need to fool with removing the seeds of certain tomatoes, such as the San Marzanos I always plant; they aren’t the least bit bitter. But if you’re using a different type of tomato for the recipe, and the seeds taste bitter, run your finger along the inside of the tomato and scoop them out.
You can also make a double or triple batch. The sauce remains delicious, refrigerated, up to a week, and freezing the sauce is always an option. I use a lesser grade of olive oil when making the sauce (heat obliterates the flavor and finesse of the finest extra virgin oils) and pull out my superstar extra virgin oils to toss with the cooked pasta before coating with the sauce.
Time: 20 minutes
3 cups (about 1 pound) diced tomatoes
3-4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
4 cups rotelle (pictured) or rotini pasta
1 1/2 cups torn basil
1. Bring a large pot of salted water to a boil.
2. In a large saute pan, heat 2 tablespoons olive oil over medium to low heat. Add garlic, pepper flakes, and tomatoes and simmer 15 minutes until tomatoes have totally collapsed and sauce has thickened. Remove from heat. Season to taste with kosher salt and freshly ground pepper. Stir in basil.
3. Cook pasta according to package instructions. Drain and toss with 1-2 tablespoons of olive oil. Serve topped with tomato sauce and grated cheese.