This was Mama’s favorite Sicilian dish! It’s full of fresh ingredients and lots of garlic. There is nothing to cook in this recipe except for the pasta. This sauce goes nicely with penne, ziti, or linguine. You can make your own pasta – Yes, I will teach you how in another blog – or use boxed dry pasta. I like Barilla brand.
2 – 28 oz cans whole San Marzano or Italian Plum tomatoes. If using fresh tomatoes, blanch the tomatoes and peel the skins.
2 – Heads Fresh Garlic (peeled & chopped fine)
3/4 – cups of Pure Olive Oil
1 – tblsp Salt
1/4 – tsp Fresh Oregano (chopped) or dried
3/4 – cups Fresh Basil (chopped)
1 – lb of Fresh Pasta or Dried (linguine, penne, ziti)
- In a large mixing bowl, add tomatoes, garlic, olive oil, salt, and oregano. Mix well using your recently washed hands, crushing the large tomato chunks with your fingers. When combined, mix in the chopped fresh basil. Let stand for about 1 hour to allow the flavors to mesh together.
2. Boil and drain pasta, reserving 1 cup of boiled cooking water. Pasta should always be cooked al-dente.
3. After the tomato mixture has sat for one hour, add the cooked pasta and the reserved water to the tomato mixture. Stir and serve.
Serves 2-3
Served at room temperature. Level is Easy. Looking for taste testers and comments.
Good read. I can easily make this vegan with my pasta selection. Like the tip about the reserved water too !!