Pasta alla Marinara (Italian Tomatoes, Garlic and Basil)

A simple sauce of crushed tomatoes makes for a rustic and easy weeknight meal, and one I wish I had learned long before I grew reliant on jars of sauce. Perhaps if I grew up in an Italian family, right? As I toss spaghetti into the sauté pan, I like to imagine that this is one of the first things a child learns in the kitchen. In my case, I didn’t learn this until after I was first married, but you can be sure that it is an easy meal I like to enjoy often.

Pasta:
1 lb pasta
4 Tbsp. sea salt

Sauce:
8 Roma tomatoes, quartered
¼ cup extra-virgin olive oil
5-6 cloves garlic, minced
½ cup fresh basil, coarsely chopped
1 cup Parmigiano Reggiano cheese, grated

Garnish:
Parmigiano Reggiano cheese, grated
sea salt
black pepper, freshly ground
herbs of choice, chopped

Heat the olive oil in a large sauté pan over medium heat. Add garlic and cook for 1-2 minutes, stirring frequently. When the garlic is a light golden color, add the sliced tomatoes and season lightly with salt and pepper. The tomatoes will begin to cook down; lower the heat to a simmer and let it cook until it is a chunky sauce, about 15 minutes.

Meanwhile, bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil, add the pasta and cook for 7-8 minutes or until al dente. When the pasta is done, reserve ½-1 cup of the water, then drain.

Add the pasta to the sauté pan and mix well with tongs, allowing it to finish cooking in the sauce. Toss in the basil and cheese. Add reserved pasta liquid, if the sauce appears too dry.

Taste and season if necessary. Serve immediately, with additional grated cheese and herbs if desired.

Makes 4 servings.