Pecan Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one delivers that rich, brick-red depth that only comes from patience and good ingredients. San Marzano tomatoes crushed by hand give the sauce a rustic, uneven texture that clings beautifully to pasta, and the garlic bloomed gently in olive oil adds a fragrant, golden base without any bitterness. A pinch of red pepper flakes brings just enough warmth, while fresh basil torn in at the end keeps things bright and aromatic. The optional knob of butter at the finish is a quiet little trick that rounds out the acidity and gives the sauce a silky, restaurant-worthy finish. Everything here is straightforward pantry staple territory — olive oil, canned tomatoes, garlic, basil — so there's zero concern about hidden nut ingredients sneaking in through a store-bought jar. This is the kind of sauce you'll want to keep on rotation all year, whether you're spooning it over spaghetti, layering it into lasagna, or using it as a base for braised proteins.
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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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