Classic Red Sauce

In the spirit of recipe postings —Creative Revolution comes to mind with a great perogie recipe– this morning I am going to provide a classic red sauce recipe.  This is about as stripped down and basic of red sauce as you can get.  Done right, however, it is excellent.  So here goes.

1 large can of the best whole Italian tomatoes you can afford.  Do not be cheap here as this is the main ingredient and do not substitute fresh store bought tomatoes.  The high quality canned Italian tomatoes are better than fresh store bought.

3-5 cloves of garlic depending on your taste

1 tbls dry basil

1 tbls dry oregano

1 package fresh basil

Good quality parmigiana

Good quality pasta or stuffed pasta

salt, pepper, olive oil

Method

Purée tomatoes, mince or crush garlic into a paste with a little salt on the cutting board.  In a medium frying pan add 3 tablespoons of olive oil, fresh cracked pepper to taste and melt the garlic in the oil.  Once the garlic has melted (just before browning) add the tomato purée, then the dry herbs.  Now reduce the sauce until it is bright red and water no longer appears on the surface when left standing.  The sauce should be quite thick.

Spoon sauce over freshly cooked pasta and garnish with fresh basil and grated parmigiana.

One variant:

Along with garlic add one anchovy finely diced.

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