Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 28 ounces whole peeled tomatoes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 6 fresh basil leaves (chopped or sliced chiffonade style)
  • 1/2 pound penne pasta
  • 1/4 cup shaved parmesan cheese

Instruction

  • In a large skillet, heat olive oil over medium heat. Saute minced garlic in the olive oil for 1-2 minutes, until slightly golden and fragrant.
  • Add whole tomatoes, salt, and pepper. Cook over medium heat, breaking apart the tomatoes with a wooden spoon.
  • Add several basil leaves to the sauce, if you wish, and simmer together for 20-25 minutes, until the sauce is thick and broken down with just some chunks remaining.
  • Remove basil leaves from the sauce.
  • Use an immersion blender to break down the sauce to desired consistency, leaving some small pieces of tomato.
  • Meanwhile, bring a large pot of heavily salted water to a rapid boil and cook penne pasta to al dente (a slight bite to it). Drain pasta in a colander, but do not rinse!.
  • Toss pasta with finished pomodoro sauce. Top with freshly shredded parmesan and chopped basil.