Pistachio Free Sugo di Pomodoro

Total time45 min

Prep time10 min

Cook time35 min

5.0

(24)

Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one is the real deal. It starts with San Marzano tomatoes crushed by hand, which gives the finished sauce a rustic, uneven texture that clings beautifully to pasta. Garlic is coaxed in warm olive oil until pale golden and fragrant, building a flavor base that's gentle and aromatic rather than sharp or harsh. A pinch of red pepper flakes adds just enough heat, while a small amount of sugar balances the natural acidity of the tomatoes. After a low, unhurried simmer, the sauce transforms from bright red to a deep brick-red — a visual cue that the flavors have concentrated and mellowed into something truly special. Torn fresh basil stirred in at the end keeps things vibrant, and an optional knob of butter rounds out the sauce with a subtle richness. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so you can cook and serve with complete confidence.

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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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