Sometimes the best recipes aren’t recipes at all, but a simple combination of things that taste good together. Such is the case with this tomato sauce given to me by Barbara Bruno, the mother of a dear friend. Barbara was born in Castel San Giorgio in the Campania region of Italy – an area known for tomato dishes . Make this with great-tasting, in-season tomatoes and you can’t go wrong.
- Category: Sauces Jams And Preserves
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 crushed red pepper
- 2 1/2 tomatoes, cored and chopped
- large handful fresh basil leaves
- 1 pound spaghetti pasta
- salt and pepper to taste
- grated Parmesan cheese
- Put your pasta water on to boil.
- Heat the olive oil on high in a large, deep skillet. Add the garlic and crushed red pepper. Sauté until the garlic is translucent.
- Reduce the heat to medium and add the chopped tomatoes and basil. Cover and cook for ten minutes.
- Cook your pasta according the package directions.
- After 10 minutes remove the lid covering your sauce. Season with salt and pepper and grated Parmesan cheese. Raise the heat to high to reduce the liquid.
- Add two fingers of the pasta water to the sauce. Drain the pasta and add to the skillet with the sauce. Add a little more olive oil and toss.
- Garnish each serving with more basil and Parmesan cheese.