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Tomato Sauce with lots of Basil, Garlic and Olive Oil

Chef's notes

Many Italian dishes are characterized by the simplicity of their ingredients and perhaps few ingredients exemplify Italian better than tomato, basil, garlic, olive oil and Parmigiano-Reggiano.

Mom made a surprisingly good, quick, and simple tomato sauce with lots of olive oil, garlic, and fresh basil. My recipe uses her same ingredients but replaces raw garlic with my sweet pot roasted. Garlic is slowly simmered in olive oil removing garlic’s sharp and potentially bitter taste to sweet and pleasant while olive oil becomes garlic infused (please see following tab).

Contrary to the belief tomatoes need to simmered for hours in red sauces, some rely on minimally processed tomatoes to retain tomatoes fresher taste.

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Tomato Sauce with lots of Basil, Garlic and Olive Oil

Ingredients

Simple Pete’s Garlic Oil

½ cup olive oil
6-8 garlic cloves
½ teaspoon Kosher salt
1/8 teaspoon red pepper flakes

More

1-28 oz. can Italian tomatoes*
1-Cup torn basil leaves
1-pound spaghetti or linguini pasta

*Imported crushed or whole tomatoes; plain or with light puree.

Instructions

Garlic Oil...Remove rough garlic ends and slice garlic cloves half lengthwise. Do not remove skins. Place in a narrow stainless-steel butter melting pot with olive oil, Kosher salt, and a pinch of red pepper flakes. Place pot over medium heat until oil begins to simmer; lower heat to retain a gentle simmer. Garlic will be ready when skins fall off, garlic tans, and softens inside (up to 2 hours). Discard skins.
Fill a large pasta pot with water and Kosher salt. Place over high heat.
Meanwhile place tomatoes in a pot over medium heat with the flavored oil from Pete’s Garlic Oil. Reduce heat and simmer up to a half hour.
When water reaches a fast boil, stir pasta in the pot with a generous amount of rapidly boiling water Cook pasta al dente and drain.
Dump the roasted garlic and remaining contents of pot with tomatoes and reheat. Add a scoop of the sauce to the empty pasta pot and toss with drained pasta. Serve with grated parmigiano and crushed red pepper flakes. Enjoy.

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