Ingredients
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¼ cup extra-virgin Olive Oil
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1 cup finely chopped Onion
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1 (28-ounce) can whole plum Tomatoes
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4 Garlic
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Pinch of crushed Red Pepper Flakes
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½ teaspoon dried Oregano
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Kosher Salt
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¼ cup fresh Basil
Directions
This is a great basic tomato sauce. Just finish with ½ cup of grated Parmigiano-Reggiano when tossing with the pasta. It also takes well to additions—a handful of capers, olives, crisped pancetta, or even a can of drained tuna.
Steps
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1
Done
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In a large skillet, heat the oil over medium heat. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is softened, about 8 minutes. |
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2
Done
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Meanwhile, pour the tomatoes and their juice in a medium bowl. Crush the tomatoes with your hands, leaving a little texture. |
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3
Done
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When the onion has softened, raise the heat to medium high and add the garlic and pepper flakes. Cook and stir until the garlic is sizzling and fragrant, about 1 minute. Add the tomatoes, fill the tomato can with about 1¼ cups water, and add that to the skillet as well. Stir in the oregano and season with salt. Bring to a simmer and cook until thickened, about 15 minutes. Coarsely tear the basil leaves and stir into the sauce just before serving. |
