This rustic pasta sauce tastes like a trip to Italy. Loaded with fresh garlic, onion, spices, and chunky tomatoes, it’s the classic complement to spaghetti—or our favorite, capellini (angelhair pasta). It’s also divine with our Stuffed Shells (page 70) and Lasagna (page 60). Enjoy this sauce chunky, or blend it partially or fully with an immersion blender, which will transform it into a smoother marinara.
Yield: 3 cups
Prep time: 15 minutes | Cook time: 56 minutes | Total time: 1 hour and 11 minutes
¼ cup extra-virgin olive oil
1 small yellow onion, diced
6 medium cloves garlic, roughly chopped
1 teaspoon dried oregano
1 (28-ounce) can whole peeled tomatoes, with their juices
¾ teaspoon salt
½ teaspoon dried basil
¼ teaspoon red chili pepper flakes (optional if you don’t do spice)
1. In a large skillet over medium-high heat, heat the olive oil. Add the onion and sauté for about 5 minutes, until softened and translucent. Add the garlic and oregano and sauté for 1 minute more.
2. Pour in the whole can of peeled tomatoes with their juices, then add the salt, basil, and red chili pepper flakes (if using). Lower the heat.
3. Simmer the sauce for 15 minutes. With the back of a wooden spoon, gently mash the whole tomatoes. You can cut them apart by pressing them against the side of the pan with the side of the spoon. Just be careful—their juices can pop!
4. Simmer the sauce for 30 minutes more to allow the flavors to meld. Enjoy immediately or cool and store in a sealed jar in the refrigerator for up to 5 days.
Friendly Suggestion: When serving with pasta, add salt and pepper to taste.
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