Here’s the ideal quick tomato sauce recipe for pasta: Tomato Basil Sauce! It’s got a rustic texture and a tangy, developed flavor.
- ¼ cup olive oil
- 4 medium garlic cloves, peeled and sliced
- 28 ounce whole San Marzano tomatoes
- 1 teaspoon kosher salt
- ½ cup roughly chopped basil leaves, plus more for garnish
- 8 ounces spaghetti or bucatini pasta
- Add the olive oil to a saucepan over medium heat. Add the sliced garlic and cook for about 30 to 45 seconds until lightly browned and fragrant.
- Add the whole tomatoes with the can liquid, taking care as it will spit when the tomatoes hit the hot oil. Use a potato masher to break up the tomatoes into small pieces (see the sauce photo above). Add the kosher salt and chopped basil leaves and bring to a heavy simmer.
- Cover the saucepan with a lid slightly ajar and simmer, bubbling rapidly, for 10 to 12 minutes until thickened. It will have a chunky, rustic texture (see the photos). If you prefer it smoother, carefully pulse it in a standard blender or with an immersion blender until it comes to the desired texture. Serve with 8 ounces spaghetti.
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian inspired
- Diet: Vegan
Keywords: Tomato basil sauce, tomato sauce, tomato sauce recipe