Tomato Basil Sauce
Ingredients
- 12 oz Ondine Pasta Sabbiatos Pasta
- 1/4 c extra-virgin olive oil.
- 1 garlic clove
- 1 c Whole canned Tomatoes
- 1/4 tsp Red Pepper Flakes Or to taste
- Salt to taste
- Pepper to taste
- 12 Fresh Basil torn
Instructions
- Heat Oil and garlic in a large, deep sauté pan over medium heat. Keep heat on medium so you don't burn garlic. After 2 minutes, add the tomatoes, crushing them with your hands as you add them to the pan. Lower the heat to medium-low and cook, stirring occasionally, for about 10 min. You want the tomatoes- not with a raw tomato flavor; there's a big difference. Bring a large pot of salted water to a boil. Drop pasta in and cover the pot to quickly return the water to a boil. Cook the pasta until it is tender but still a little chewy when bitten, 4 to 6 for fresh pasta (8 to 10 minutes for fully dried pasta) Drain the pasta and reserve the pasta water.Add the drained pasta to the pan along with 1/2 cup of pasta water. Cook and toss the pasta and sauce together over medium-high heat until the sauce reduces in volume slightly, gets creamy, and coats the pasta. Keep the pasta moving until pasta and sauce become one thing in the pan. Taste it, adding salt and pepper until it tastes good to you but is slightly under seasoned. Add the basil leaves and toss again.