3
to 4 tablespoons fat (extra-virgin olive oil, butter or rendered meat
fat such as sausage or bacon)
3 medium garlic cloves or 1 small onion, halved and sliced thin or
chopped fine
1 (28-ounce) can crushed tomatoes or whole tomatoes packed in puree
(see note)
Ground black pepper, to taste
Salt, to taste
2 tablespoons minced fresh parsley leaves (optional)
In
a large saucepan or a Dutch oven, heat garlic and oil together over
medium-high heat until garlic starts to sizzle. If using onion, heat
oil, add onions and sauté until soft, 3 to 4 minutes. Stir in tomatoes,
bring to a simmer; continue to simmer over medium-low heat until sauce
thickens and flavors meld, about 10 to 15 minutes (cooking time varies
based on added ingredients). Taste the sauce and season with pepper
and salt, if necessary. Stir in parsley. Add about 2/3 of the sauce
with cooked pasta and toss. Serve, topping each portion with the remaining
sauce.
Yields
enough for 1 pound pasta; 4 to 6 servings. |
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