Big Batch Basic Italian Tomato Sauce – some now – more for tomorrow
for about 6 pasta dinners for 6 people or more!
This is the recipe I use when fresh tomatoes are not in season. Make sure to use a good quality canned tomato like San Marzano tomatoes. Mutti is the preferred italian brand the good restaurants use and you can get it online. Otherwise I love Pomi (comes in a box- from Italy) Nina Italian tomatoes I find at Costco are great and next would be Muir Glen. I will post my fresh tomato sauce closer to the season. Btw that’s a roasted potato on the side
6 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
Pinch red pepper flakes (I use a whole peperoncino chopped into pieces)
6 (28-ounce) cans chopped tomatoes
1 pound pasta
1 bunch fresh basil, chiffonade, for garnish
1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the pepper flakes and tomatoes, bring to a simmer, and cook until thickened slightly, about 10-15 minutes. Season with salt to taste.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain reserving 1 cup pasta water.
In hot pasta pot add another tbsp. of EVOO, add pasta and 2 – 3 cups sauce (just enough so that it coats the pasta). Incorporate sauce into pasta stirring over medium high heat until steaming hot, adding pasta water if it dries up too much. Keep stirring until the sauce is coating the noodles. Serve with a sprinkle of basil, and cheese.
Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up to 1 week or freeze..