Immersion blender Can use a traditional blender, see notes below
2cupsSan Marzano tomatoes
1tablespoonolive oilextra virgin
Start by cooking the pasta according to package instructions.
Wash and prep ingredients according to ingredient list.
Combine the olive oil and garlic in a medium sauce pan and cook over medium/low heat for about two minutes or until the garlic becomes fragrant. Be careful not to let the garlic burn.
Add the tomatoes, tomato paste, basil, and salt to the pan. Stir and continue to cook for about 5 more minutes.
Remove from heat and use an immersion blender to blend the sauce until it becomes thick and smooth. See notes below if you do not have an immersion blender.
When the pasta is cooked, drain it and combine it in the pan with the sauce. Toss it until well coated in the sauce. Garnish with additional basil if desired. Allow to cool slightly before enjoying.
You can use peeled, whole, or diced tomatoes, just be sure that you are using San Marzano tomatoes. If you don't have an immersion blender: allow the sauce to cool almost completely, transfer it to a traditional blender, vent the lid slightly to allow any extra heat to escape. Blend and transfer back the sauce pan.