Breastfeeding Friendly Sugo di Pomodoro
There is something deeply satisfying about a tomato sauce made entirely from scratch, and this classic Italian sugo delivers that slow-cooked, restaurant-quality depth with just a handful of clean, wholesome ingredients. San Marzano tomatoes are the star here — naturally sweet, low in acidity, and far more flavorful than a standard can — and crushing them by hand gives the sauce a rustic, uneven texture that clings beautifully to pasta. The garlic is coaxed gently in olive oil rather than blasted over high heat, which keeps it mellow and fragrant instead of sharp or bitter. That matters when you're nursing, since a sauce built on gentle, familiar flavors is a smart choice for keeping things easy on both you and your baby. A pinch of sugar and a long, unhurried simmer transform the tomatoes into something rich and brick-red, with fresh basil stirred in at the end to keep that brightness alive. The optional pat of butter at the finish adds a silky roundness that makes the whole pot taste like it simmered all day. Spoon it over pasta, ladle it onto polenta, or freeze a batch for the weeks when cooking from scratch simply isn't happening.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp sugar
- ¾ tsp kosher salt, plus more to taste
- 6 fresh basil leaves
- 1 tbsp unsalted butter (optional)
Instructions
- 1
Pour the tomatoes and their juices into a large bowl and crush them by hand, squeezing each tomato until broken into rough, uneven pieces. Set aside.
- 2
Warm the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely — the garlic can color quickly.
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