- 2 Tbsp olive oil
- 2 garlic cloves
- 1 16-oz can whole Italian tomatoes
- 1 tsp Sicilian oregano is optional here
- Olive oil
- 1 lb Rigarosa Spaghetti Chittara
- A few basil leaves
- Grana Padano cheese for grating
Directions for Pomodoro Sauce
Heat oil in a saucepan on medium heat. Crush two garlic cloves with the heel of your hand. Add to olive oil and sauté until golden brown.
While the garlic browns, pour the tomatoes into a bowl. Squeeze with your hands to break them up. Once the garlic is browned, add tomatoes and their juice to the sauce pan with the garlic. Add salt and pepper (and oregano if using).
Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick.
Pomodoro sauce should be a rich red color. If it turns brick red, it’s too thick. Additional salt and pepper to taste if necessary.
Directions for Pasta Prep
In a sauce pan, heat up olive oil. Add pomodoro sauce (one half cup per serving) and simmer. When the pasta water is at a full boil, add pasta.
Two minutes before the pasta is ready, remove from boiling water and add to the pomodoro sauce. Cook pasta until tender in the saucepan, allowing it to absorb the flavor and color of the sauce. Add a little pasta water if needed to keep the sauce liquid.
When the pasta is done, drizzle with extra virgin olive oil. Garnish with shredded basil leaves and parmesan cheese.
Cook’s Notes: To turn pomodoro sauce into oreganata sauce, add several sprigs of fresh oregano to the pomodo while it simmers. Remove before serving. To make arrabiata sauce, add hot pepper flakes to basic pomodoro sauce and simmer.
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