This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.
Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.
- ¼ cup olive oil
- 7 garlic cloves, thinly sliced
- Red pepper flakes to taste
- 1 teaspoon kosher salt
- 1 large sprig fresh basil
- 1 28 can San Marzano tomatoes
- 1 cup water
- 1 pound pasta cooked according to package instructions
In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.
Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.