Walnut Free Sugo di Pomodoro
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 low and slow in olive oil until pale golden and fragrant, building a savory base before the tomatoes ever hit the pan. A pinch of red pepper flakes adds just enough warmth, while a small amount of sugar balances the acidity without making things sweet. Torn fresh basil stirred in at the end keeps the herb flavor bright and alive rather than cooked out. The optional pat of butter at the finish is a quiet little trick that rounds everything out and gives the sauce a silky, restaurant-quality sheen. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress — just honest, beautiful cooking.
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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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