Pescatarian Sugo di Pomodoro

Few sauces earn a permanent spot in your weekly rotation, but this one absolutely will. It starts with San Marzano tomatoes crushed by hand — that rough, uneven texture is exactly what gives the finished sauce its rustic, restaurant-worthy body. Garlic sliced thin and coaxed slowly in olive oil with a pinch of red pepper flakes builds a fragrant base that makes the whole kitchen smell incredible before the tomatoes even hit the pan. A long, unhurried simmer transforms the color from bright red to a deep brick-red, which is your visual cue that the flavors have concentrated into something truly special. Torn fresh basil stirred in off the heat keeps things bright, and the optional pat of butter at the end adds a subtle richness that rounds out every note. This is the kind of sauce that works beautifully across a pescatarian table — toss it with pasta, spoon it over seared fish, or use it as the base for a quick shakshuka-style dish with eggs. Simple ingredients, zero shortcuts needed, and the results speak entirely for themselves.

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