Marinara Sauce

1. 1

   Heat the oil in a 2- or 3-quart nonreactive saucepan over medium heat.

2. 2

   Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.

3. 3

   Carefully slide the tomatoes and their liquid into the oil.

4. 4

   Bring to a boil, and season lightly with salt and peperoncino.

5. 5

   Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes.

6. 6

   Stir in the basil about 5 minutes before the sauce is finished.

7. 7

   Taste the sauce, and season with salt and pepper if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.