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Quick Tomato Sauce




Source of Recipe


America's test kitchen


Recipe Introduction


Serves 4

If you use whole canned tomatoes, avoid those packed in sauce or puree, which results in a dull, relatively flavorless sauce without the interplay of sweetness and acidity. If you choose Muir Glen Diced Tomatoes instead, use the can’s entire contents, without discarding any liquid. The pasta and sauce quantities can be doubled, but you will have to simmer the sauce for an extra five or six minutes to thicken it. If you do not have a garlic press, mince the garlic very fine.



List of Ingredients




1 28-ounce can diced or whole tomatoes
(not packed in puree or sauce)
2 medium garlic cloves, peeled
3 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped fresh basil leaves (about 8 leaves)
1/4 teaspoon sugar
Salt
1 pound pasta (any shape)

Recipe



1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in workbowl of food processor fitted with metal blade (three or four 1/2-second pulses). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 2/3 cups.
2. Process garlic through garlic press into small bowl (or mince very fine); stir in 1 teaspoon water. Heat 2 tablespoons oil and garlic in 10-inch sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil, sugar, and 1/2 teaspoon salt.
3. Meanwhile, bring 4 quarts of water to a boil in large pot. Add 1 tablespoon salt and the pasta and cook until al dente. Reserve 1/4 cup cooking water; drain pasta and return it to pot. Mix in reserved cooking water, sauce, and remaining oil; cook together over medium heat for 1 minute, stirring constantly, and serve immediately.