Classic Tomato Pasta Sauce
A rich, glossy tomato pasta sauce made with san marzano tomatoes, garlic, and fresh basil — ready in 25 minutes and better than anything from a jar.
Ingredients
- 1 can 28 oz san marzano crushed tomatoes
- 3 tablespoon olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 –8 fresh basil leaves
- 1 teaspoon sugar optional
- ¼ cup reserved pasta water
Instructions
- Heat olive oil over medium heat. Add onion and cook 5–6 minutes until soft. Add garlic and cook 60 seconds.
- Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- Simmer uncovered on medium-low for 18–20 minutes until thickened and glossy.
- Taste and adjust — add sugar if too acidic. Stir in fresh basil and pasta water. Toss with pasta and serve.
Notes
- Add fresh basil at the very end — adding it early kills the fragrance.
- Reserve pasta water before draining — the starch binds sauce to pasta perfectly.
- Freezes well for up to 3 months — make a double batch every time.
- Reserve pasta water before draining — the starch binds sauce to pasta perfectly.
- Freezes well for up to 3 months — make a double batch every time.