Marinara sauce
A quick tomato sauce of canned plum tomatoes, olive oil, garlic, oregano and fresh basil, simmered until thick enough to coat pasta.
Method
- 1
Tip the tomatoes into a bowl and crush them with your hands until no large pieces remain.
- 2
Swirl a little water in each can and add it to the bowl.
- 3
Warm the olive oil in a wide pan over medium-low heat and add the garlic.
- 4
Cook gently, stirring, until the garlic is fragrant and just pale gold, without letting it brown.
- 5
Add the chili flakes and oregano and stir for a few seconds.
- 6
Pour in the tomatoes carefully, as they will spit, then add the basil sprig and salt.
- 7
Bring to a simmer and cook, stirring now and then, until the sauce thickens and the oil starts to pool on the surface.
- 8
Remove the basil sprig, taste and adjust the salt, and tear in a few fresh basil leaves before serving.
Notes
- Good canned whole plum tomatoes make the biggest difference. Whole tomatoes are usually better quality than chopped ones.
- If the tomatoes taste sharp, a longer simmer mellows them better than adding sugar.
- The sauce keeps for 5 days in the fridge and freezes well for up to 3 months.
Equipment
Large frying pan or wide saucepan, Wooden spoon, Mixing bowl