A winter version, of a summer sauce.
I say that because this is a sauce that is usually made with fresh Roma Tomatoes, but in the winter months I still crave this sauce. Use San Marzano tomatoes and you’ll have a really good version of this classic sauce anytime.
You will need:
- 1-28 ounce can San Marzano tomatoes
- 1-tbs extra virgin olive oil
- 2-garlic cloves sliced very thin
- Grated pecorino Romano cheese
- Fresh basil
- Salt
- Red pepper flakes
- 1/2 lb of your favorite pasta
Directions:
- In a large skillet add the olive oil, pepper flakes, garlic and put the heat on low. Allow the garlic and pepper flakes to slowly infuse the oil.
- While this is happening put the tomatoes from the can onto a cutting board. Once the garlic is golden add all the liquid from the can to the skillet with 1-tsp salt and put the heat to medium. Once it comes to a boil lower the heat and allow it to reduce by half.
- Cut the tomatoes into quarters and add them to the sauce, one it is reduced. Simmer for 2 minutes and then add your cooked pasta to the skillet and fold everything together for 1 minute.
- Serve immediately with some grated cheese and some julienned basil.
– Daniel Mancini
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