Serves:
About the Recipe
Quick, easy, and delicious: store this staple in the refrigerator for 3-4 days, freeze it in an airtight container, or keep it canned in your pantry for a quick, essential meal. Perfect for pizza or pasta sauce, as well as simmering meatballs and sausage.
Ingredients
3 Tbsp. extra virgin olive oil
3 large garlic cloves, minced
¼ cup, 25 grams basil leaves, torn
1 28 oz. can San Marzano whole tomatoes or use only the best quality tomato purée
1/2 cup water
1 tsp. dried whole oregano leaves, crushed between the palms of you hands
½ tsp. kosher salt, 1/2 tsp. black pepper or 1 tsp. PGS (Pastagirl Seasoning)
Preparation
Puree tomatoes in a food processor or blender.
Heat olive oil in large pot over low heat; add minced garlic and stir no longer than 10-20 seconds. Be careful not to burn.
Add tomatoes, water, oregano, basil and salt, then bring to a boil and let simmer over very low heat for 10 minutes.
Toss with pasta and top with grated Parmigiano Reggiano and additional freshly torn basil leaves.