Tomato Sauce with Garlic and Basil

Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.

NOTE: Although this sounds like a lot of garlic, the poaching makes it more subtle than if you were to brown it.

DIRECTIONS
1. Remove basil leaves from the stalks, rinse and remove moisture via spinner or towel dry. Tear leaves into small pieces.

2. Put the tomatoes, garlic, olive oil, salt and pepper into a heavy saucepan. DO NOT add basil yet.

3. Gently stir ingredients and turn on the heat to medium high – may seem high, but keep it at at heavy simmer/light boil.

4. Cook on medium high for 20 to 23 minutes or until the oil floats free from the tomatoes. Taste and correct for salt and pepper.

5. When the sauce is done, mix in the basil. If desired, keep some aside to add when tossing the pasta.

6. Put sauce over your favorite pasta. I use whole wheat spaghetti and then topped it with some Parmesan cheese.

NOTES:
5 T = 1/3 Cup – 1 teaspoon

NUTRITION FACTS from MacGourmet:
Servings: 4
Amount Per Serving
Calories: 190
Total Fat: 16.66g
Cholesterol: —
Sodium: 320mg
Total Carbs: 9.50g
Dietary Fiber: 2.24g
Sugars: 4.79g
Protein: 2.08g