Classic Red Sauce

1. 1

   Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender.

2. 2

   (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)

3. 3

   Heat the olive oil over medium-high heat in a large saucepan.

4. 4

   When hot, add the onion and saute 5 to 6 minutes, or until soft.

5. 5

   Add the garlic and cook 2 to 3 minutes, until you see the color start changing.

6. 6

   If you'd like to make the sauce spicy, add the red pepper flakes.

7. 7

   Add the tomatoes and season with salt and pepper to taste.

8. 8

   Reduce the heat to medium low and simmer about 30 minutes.

9. 9

   (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.)

10. 10

    Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet.

11. 11

    Add the basil and remove from the heat.

12. 12

    Toss with just-cooked pasta.

13. 13

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.