Marcella Hazan's Sugo Fresco Di Pomodoro

READY IN: 30mins
Recipe by evelynathens

Less is more. Seriously.

Top Review by Susiecat too

Less IS more. I used fresh basil right from the garden, and at the table topped the pasta with a bit of grated parmesan cheese. This was a family-pleaser too, I might add. (Apologies for the picture -- you probably never intended it to go on tricolor alphabet pasta!) Thanks, evelyn/athens! Made for ZWT4.

Ingredients Nutrition

Directions

  1. Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
  2. Serve over your favourite, freshly-cooked, al dente pasta.

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