This is one of the fastest and easiest pasta sauces you will ever make and it is totally authentic. I have had this exact sauce many times in Italy and it is the simplicity and quality of the ingredients that makes it so good.
2 28oz or 32 oz cans of crushed San Marzano Tomatoes, if these are not available, I like Muir Glen Organic. As this is the base of your sauce, find the best tomatoes you can.
Note: I prefer to use crushed tomatoes, as they are already quite thick, and since you are only cooking for 30-45 minutes, you don\’t have time to reduce whole or diced tomatoes.
4 Tbsp Extra Virgin Olive Oil
1 clove of Garlic, lightly crushed
6 leaves of fresh Basil, whole
1 tsp Sea Salt
Fresh Black Pepper
Put your tomatoes in a saucepan and bring to a soft simmer, add the other ingredients and simmer gently for about 30-45 minutes.You will know the sauce is ready, when the oil separates.
Remove the garlic and basil and serve over spaghetti, linguini or chitarra. Add cheese or non dairy substitute as desired.