Classic Italian Pasta Sauce (Print Version)
# Ingredients:
→ Sauce Essentials
01 -
3 tablespoons extra virgin olive oil
02 -
1 small onion, freshly grated
03 -
4 plump garlic cloves, finely minced
04 -
56 ounces canned tomatoes in their natural juices
05 -
1/2 teaspoon sugar, to balance acidity
06 -
1/2 teaspoon salt, or to taste
07 -
1/2 teaspoon freshly ground black pepper
08 -
1 tablespoon Italian herb seasoning blend
→ Optional Addition
09 -
16 ounces penne pasta (or your favorite pasta shape)
# Instructions:
01 -
Warm the olive oil in a large non-stick pan over medium heat until it shimmers. Add your grated onion and minced garlic, stirring until they become fragrant and translucent - about 2-3 minutes. Be careful not to brown the garlic as it can turn bitter.
02 -
Pour in the canned tomatoes with their juices and bring everything to a gentle boil. Once bubbling, lower the heat and let the sauce simmer uncovered for about 30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
03 -
Sprinkle in the salt, pepper, sugar, and Italian seasoning, then stir for another minute or two to incorporate. Using an immersion blender (or transfer to a regular blender), purée the sauce until velvety smooth.
04 -
Meanwhile, if making pasta, cook it according to the package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water.
05 -
Add the drained pasta to the sauce along with the reserved pasta water. Simmer together for about 5 minutes, allowing the pasta to absorb some of the sauce and flavors. The starchy water helps the sauce cling beautifully to each pasta piece.
# Notes:
01 -
This classic Italian pomodoro sauce is incredibly versatile - perfect for pasta, chicken parmesan, lasagna, or as a dipping sauce for bread.
02 -
The sauce develops even better flavor when made a day ahead, making it perfect for meal prep.
03 -
For an extra layer of flavor, add a Parmesan rind while simmering (remove before blending).