10-Minute Sugo
This super-fast and sexy as hell tomato sauce can be whipped up in just 10 minutes. It’s almost as easy as opening a jar of grocery-store pasta sauce, but you can customize it by adding fresh or dried chilies, tomato paste or oregano.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 large clove garlic smashed
- 2 anchovy fillets finely chopped (optional)
- 1 796mL can San Marzano tomatoes crushed by hand or cut with scissors
- 2 tsp kosher salt
- 1 handful basil leaves
Instructions
- In large pot, heat oil over medium heat. Add garlic and anchovies (if using) and cook until garlic is golden and aromatic, about 1 minute. Add tomatoes and salt, then add 2 tbsp water to can, swirl to clean inside and add to pot.
- Bring to a boil; stir in basil and cook until basil is wilted and fragrant, about 2 minutes. Turn off heat and let sauce stand to continue cooking from the residual heat.
- Serve immediately tossed with semolina pasta.
Notes
Tip: Invest in San Marzano tomatoes (not San Marzano style), which are picked in season. The concentrated tomato flavour is highlighted thanks to the residual cooking.
