Prep 5 mins
Cook 3 hrs
I love this! This is a great warm weather meal you can put together the sauce in the morning b4 work or even the night b4 and it will be perfect by the time you get home. Using canned tomatoes makes this even easier but you can use fresh if you can get good ones or even roast some Romas for this dish. This is also great B4 or with a rare charcoal grilled steak or as part of a larger Italian meal. Cook time is the marinating time.
- 793.78 g can tomatoes, your favorite type,i like cento
- 1 clove garlic, peeled and smashed
- 59.14 ml good extra virgin olive oil (quality matters)
- fresh basil or dried basil or fresh oregano or dried oregano, to taste
- 453.59 g uncooked pasta, of choice,i like fettucini or 1 pasta, that holds the sauce like a shell penne or rigatoni
- Lightly drain the tomatoes (if they are in a tomato puree or a tomato sauce than by all means keep the sauce but if in water get rid of most of it).
- Place tomatoes in a bowl, large jar, or sealable container.
- If the tomatoes are whole you should crush them up with a fork (I use a potato masher) or dice them; you can also use diced tomatoes.
- Add the remaining ingredients except pasta.
- I use either fresh Basil or dried Oregano, alot of it.
- By crushing the garlic rather than chopping you will get more garlic flavor so don't be tempted to use too much more than what I have listed unless it is from a jar or diced.
- Cover container and place in the fridge for at least 3-6 hours; the longer it sits the better it is.
- Remove the garlic clove from the sauce and take out of the fridge just b4 cooking the pasta You want it to be someplace between cold and room temperature If it is too warm you will not have as big a flavor burts when the hot pasta meets the sauce If too cold it will cool the pasta too much.
- Cook pasta until al dente, drain and toss with the cold sauce.
- Eat and enjoy, serve with hot crusty bread and a tossed green salad.
I tried this recipe twice. The first time we followed it exactly. It certainly tasted good enough--especially for the ease of preparation. It seemed a bit flat though. So we made it again. The second try we combined the tomatoes (using whole canned ones and crushing them worked very well) and the garlic and the basil. We waited to add the really good olive oil until serving it (we could smell it and taste it then) and also we added a squeeze of fresh lemon juice. This brought it together for our taste. This is a very good base with endless variations to be had. Four-and-a-half stars, if I could.