Serves 4


  • 3 Tbsp. extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 2 (28-ounce) cans plum tomatoes, coarsely chopped; or, 2 pounds fresh plum tomatoes, coarsely chopped
  • A handful of fresh basil, chopped
  • Salt and pepper, to taste
  • 1 pound cooked pasta, for serving


    Heat olive oil in a large saucepan over medium heat until shimmering, then add garlic and cook, stirring, for 30 seconds, or until golden and fragrant. Stir in tomatoes, with their juices, and reduce heat so the tomatoes are barely simmering. Add basil and salt and pepper to taste. Cook for about 45 minutes, stirring occasionally. Serve with pasta.

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