Fast And Easy Tomato Sauce
25 minutes; makes 4 to 6 servings
Storage: Refrigerate the sauce for up to 4 days; freeze for up to 3 months.
Freshly ground black pepper,
plus more to taste
1 pound spaghetti or your favorite pasta, cooked according to package directions
Grated Parmesan cheese, for
serving (optional)
Fresh basil leaves, for serving
(optional)
1⁄4 cup extra-virgin olive oil 4 to 6 anchovy fillets,
packed in oil 3 cloves garlic, sliced 2 tablespoons fresh oregano leaves or 2 teaspoons dried One (28-ounce) can San Marzano crushed tomatoes Fine salt, to taste
In a large skillet over medium heat, warm the olive oil for about 1 minute. Add the anchovies and cook them slowly, mashing with a wooden spoon until they melt into the oil, about 5 minutes. (Adjust the heat as needed, without letting the oil get too hot, so the anchovies disintegrate rather than fry.)
Add the garlic and oregano and saute until fragrant, about 2 minutes.
Add the tomatoes, season to taste with salt and pepper, and simmer the sauce until slightly thickened, 15 to 20 minutes. Taste and add more salt or pepper, as needed.
Serve over your favorite pasta and with Parmesan cheese and fresh basil, if using.
Variations: To make an amatriciana sauce: Omit the anchovies and add 8 ounces diced pancetta, smoked bacon or guanciale (skin removed); saute in the oil until crisp, 4 to 5 minutes. Omit the garlic and oregano and add teaspoon crushed red pepper flakes. Add the tomatoes and season with
teaspoon each of salt and black pepper. Simmer for 15 to 20 minutes. If you’d like the sauce a touch sweeter, stir in 1 teaspoon light brown sugar.
To make arrabbiata: Omit the anchovies and double the number of garlic cloves. Add 1 or 2 small seeded and finely chopped fresh red chiles and saute with the garlic. Add 1 teaspoon light brown sugar and an additional teaspoon of salt and simmer for 15 to 20 minutes.
To make puttanesca: Prepare the sauce as directed, but before adding the tomatoes, add cup chopped olives (black oil-cured, kalamata or green). Then add the tomatoes, salt and pepper. Add 2 tablespoons of capers and cup finely chopped fresh flat-leaf parsley and simmer for 15 to 20 minutes.
Nutrition information per serving cup plain sauce, 11⁄3 cups pasta, 1 tablespoon Parmesan) – Calories: 435; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 7 mg; Sodium: 354 mg; Carbohydrates: 68 g; Dietary Fiber: 5 g; Sugar: 8 g; Protein: 15 g
Adapted from “Simple Pasta” by Odette Williams (Ten Speed Press, 2022).