Pomodoro Sauce

The simplest of the sauces.

I've been going through an Italian phase lately.  In fact, I'm roaring up to some research on the ultimate Alfredo sauce.  Lipitor here we come.

This sauce, however, is the simplest and the healthiest.  Pomodoro sauce is just tomato sauce.  The taste is light and fresh.  The flavor features tomatoes but you should get the herb and garlic in the background. Pomodoro screams summer.  It almost doesn't need a recipe, but here goes.

You'll need;

• 1 can (28 oz) San Marzano tomatoes (crushed ahead of time)
• 1-2 garlic cloves (crushed)
• 5-8 basil leaves (washed and chopped)
• 2 Tbsp olive oil
• salt and pepper

Try to get the San Marzanos from Italy.  The ones in the pic are from Jersey.

Put the olive oil in a skillet over med heat.

Add the garlic and chase it around for a minute in order to flavor the oil. Don't brown the garlic, just release the flavor.

Pour in the tomatoes (carefully) and stir.

Turn the temperature down if the tomatoes begin to bubble violently.  A low simmer is the desired state.

Add some salt and pepper.  Maybe 1/4 tsp each to begin with.

After 10 minutes add the basil and start stirring.  This is both to distribute the basil and to incorporate the oil to the tomatoes.

After another 10 minutes turn off the heat.  Taste for salt.  Fish out the garlic if it is a chunk and you didn't smash it into bits. You are done!  If you are eating this right away you should boil your pasta during the last 10 minutes and then add the pasta directly to the skillet.  I think angel hair or spagettini works best with this sauce.