One of my favorite dishes to make is pasta. I should probably just make that trip to Italy one of these days to see how it should really be done, but in the mean time I’m going to stick to some of my favorite recipes. Now, I posted this recipe a while back and while it was delicious it was a bit cumbersome to make. Boiling tomatoes, dumping them in ice, and peeling the skin does take some time. Fortunately, The New Best Recipe offered a quicker version of that recipe, and this is the one I make ALL the time! I simply love it. It’s so flavorful, so easy, and so good. I made it for my family when visiting Florida last summer and they all loved it too. Seriously, if you haven’t purchased The New Best Recipe you are doing yourself a disservice. Get it. Now! I promise you will love it!
1 28 oz can diced (or petite diced) tomatoes (preferably San Marazano)
2 tbsp extra-virgin olive oil
2 garlic cloves, minced
3 tbsp chopped fresh basil
1/4 tsp sugar
Salt to taste
1/4 c. pasta water, reserved
Pasta such as spaghetti or angel hair
Take a large sauté pan and heat the olive oil. Add in the garlic and cook until fragrant, but be sure it doesn’t turn brown. Once the garlic is fragrant, add in the diced tomatoes. Simmer for about 10 minutes or so until slightly thickened. Since I don't like a real chunky sauce, I take my potato masher and mash up the tomatoes. This is optional, of course.
While the tomatoes are simmering, get out your pot to cook your pasta in. Throw in some salt to season the pasta, and cook the pasta till al dente. Be sure to remove about a ¼ cup of the pasta water before dumping it in your colander. I have found that it is necessary to add some of the water to help make it a bit juicier. Next, stir in the basil, sugar, and if needed salt. I usually keep adding salt until I feel that it’s seasoned just right. I’ve found that it depends on the can of diced tomatoes you buy how much salt you add. Kroger canned diced tomatoes do not require as much salt as the San Marazano. Go figure. At this point; you may or may not need to add in some of the reserved pasta water. It just depends on how thick or runny you like your tomato sauce. Take the pasta from the colander and it into the tomato mixture. Serve and enjoy!