If you don't speak Italian, you may not know that Sugo di Pomodoro is the fancier, more authentic way of saying tomato sauce pasta. It's a simple pasta dish authentic to Italian culture but loved by many others. Don't be fooled by the short ingredient list here - this is one of my favorite pasta dishes I've ever made. It's so simple, requires very minimal effort and tools, and is absolutely delicious.
My mom used to make something similar growing up that my siblings and I would refer to as "Noodles and Tomatoes" and we craved that salty, comforting pasta dish often. Even now, quite a few years removed from my parents’ house, my sister and I occasionally text each other when we have that same craving. There's something nostalgic about these flavors. I'm hopeful you'll find a similar sort of affection towards this recipe as I do.
Happy cooking!
Ingredients:
2 1/2 T EVOO
5 garlic cloves, minced
1 (28 oz) can San Marzano tomatoes, whole, peeled
Sea salt flakes to taste
8 large basil leaves, torn into small pieces
8 oz Brami Fusilli Pasta Noodles
Method:
Heat EVOO in a medium saucepan over medium-high heat. Once warm, sauté the garlic until golden brown, 2-3 minutes.
Add tomatoes and salt and reduce to a simmer. Simmer uncovered for about 30-40 minutes until the tomatoes are soft and tender.
While the tomatoes have about 15 minutes left, cook the pasta according to package instructions, then set aside. Do not rinse the pasta noodles!
When the tomatoes have finished simmering blend them in a blender or with an immersion blender until smooth.
Add the basil and more salt (if necessary) to the sauce and stir to combine. Add the noodles to the sauce and toss, then serve immediately.
Enjoy!!