Easy Italian Tomato Pasta (Print Version)

# Ingredients:

→ For the Tomato Sauce

01 - 1 can (28 oz) whole peeled tomatoes with their juices
02 - 6 tablespoons good quality olive oil, divided
03 - 1 fresh garlic clove, smashed and skin removed
04 - A small pinch of crushed red chili flakes (leave out if you prefer no heat)
05 - Sea salt or kosher salt, to taste
06 - 1 sprig of fresh basil, plus extra leaves for topping

→ For the Pasta

07 - 1 pound dried spaghetti or your favorite long pasta
08 - Grated Parmesan cheese for sprinkling on top (optional but delicious)

# Instructions:

01 - Grab a large saucepan and pour in 1/4 cup of the olive oil along with your smashed garlic clove. Set it over medium-low heat and let everything warm up together until you hear a gentle sizzle, roughly 2 minutes. Toss in your red pepper flakes if using. Press down on the garlic to release all those wonderful flavors, but watch carefully—don't let it turn brown or it'll taste bitter. At this point, you can fish out the garlic for a subtle taste, or leave it in if you're a garlic lover.
02 - Pour your canned tomatoes into the pan along with all their liquid. Grab a potato masher or a solid wooden spoon and crush those tomatoes into chunky pieces—no need to make them smooth yet. Sprinkle in about half a teaspoon of salt, then crank up the heat to medium-high. Once everything starts bubbling, dial it back down to keep a very light, lazy simmer going.
03 - Place the lid on your pan but leave it slightly cracked open. Let this simmer gently for 35 to 40 minutes, giving it a stir every so often. You'll know it's ready when the tomatoes have deepened to a rich red color, the sauce has thickened nicely, and you can see oil glistening on top. If it gets too thick before it tastes sweet and developed, just add a little splash of water to loosen it up.
04 - Turn off the heat and give your sauce a 10-minute break to cool down a bit. Set a fine mesh strainer over a bowl and pour the sauce through, using a spoon or spatula to press all those tomatoes through until you've got a beautifully smooth sauce. Pour it back into your pan, give it a taste, and add more salt if needed.
05 - Stir the remaining 2 tablespoons of olive oil into your sauce. Lay that basil sprig right on top and bring everything to a gentle simmer over medium heat. Let it cook softly for about 15 minutes—the basil will wilt down and perfume the whole sauce. When time's up, fish out the wilted basil stem and toss it. Feel free to tear in a few fresh basil leaves for extra brightness. Cover the pan to keep everything warm while you cook your pasta.
06 - Fill your biggest pot with water, bring it to a roaring boil, and salt it well—it should taste like the sea. Drop in your spaghetti and cook following the package timing until it's just al dente with a slight bite. Don't drain it in a colander! Instead, use tongs, a pasta fork, or a spider strainer to lift the pasta straight into your sauce pan. Add a good splash of that starchy pasta water and turn the heat to low. Toss everything together for about 2 minutes until each strand is beautifully coated and glossy.
07 - Twirl the pasta into individual serving bowls and spoon any extra sauce from the pan over the top. Finish with a generous shower of Parmesan cheese if you're using it, and scatter some fresh basil leaves on top. Serve immediately while it's piping hot and dig in!

# Notes:

01 - This sauce actually tastes even better the next day after the flavors have had time to mingle. Make it ahead, store it covered in the fridge, and just warm it gently on the stove before tossing with freshly cooked pasta.
02 - Want to save some for later? Let the sauce cool completely, then pack it into freezer-safe containers (leave some space at the top for expansion). It'll keep beautifully for up to 3 months. Thaw overnight in the fridge or on your counter for a few hours before reheating.
03 - If your pan isn't big enough to hold all the pasta and sauce together, no worries! Save about a cup of the pasta cooking water before draining. Return the drained pasta to its pot, add half to two-thirds of the sauce along with a splash of that reserved water, and toss everything together over low heat until nicely coated.
04 - Not a fan of super-smooth sauce? Skip the straining step entirely and just mash the tomatoes right in the pan with your potato masher for a heartier, chunkier texture.
05 - When shopping for canned tomatoes, look for ones with bright, fresh tomato flavor. San Marzano tomatoes from volcanic soil near Naples are legendary, but many other varieties are excellent too. The best way to find your favorite is simply to taste a few different brands.

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