Super Quick Sugo all’aglione (Garlic Tomato Sauce)
Cloves of garlic are soft simmered in oil and then smashed to season canned whole tomatoes and chiles. Spoon this spicy tomato sauce over fresh-cooked, al dente pasta for a simple and easy Sunday supper recipe the whole family will love.
Servings 4
Ingredients
- 4 cloves garlic or 1 per person you are serving
- ¼ cup olive oil to start; add more as needed
- 2 lbs cherry tomatoes or canned cherry tomatoes; leave whole or cut in half. You can also use whole tomatoes that are roughly cored and chopped.
- ½ teaspoon kosher salt to start
- ¼ teaspoon ground black pepper
- drizzle of red wine vinegar
- sprinkle of crushed red pepper or 1-2 chopped Calabrian chiles optional
- ½ lb cooked fresh pasta reserve 1/2 cup pasta water from cooking a pasta like linguine, pici, spaghetti or chitarra
- 10 basil leaves julienned or minced
- fresh grated Parmesan cheese for garnish
Instructions
- In a large skillet, gently heat the olive oil over medium-low heat and add in the smashed garlic cloves. Simmer the cloves until soft about 8 minutes.¼ cup olive oil , 4 cloves garlic
- Use the tongs of a fork to gently smash the softened garlic cloves.
- Add the tomatoes and simmer for another 8 minutes. If you use cherry or grape tomatoes and choose to leave them whole, they will burst signifying they are done. Season with salt and pepper.2 lbs cherry tomatoes, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, drizzle of red wine vinegar, sprinkle of crushed red pepper or 1-2 chopped Calabrian chiles, 10 basil leaves, fresh grated Parmesan cheese
- Sprinkle in crushed red pepper or Calabrian chiles, if using. Follow with a drizzle of red wine vinegar. Season with salt and pepper. Toss with hot pasta adding reserved pasta water as needed to loosen or stretch the sauce.
- Sprinkle with fresh basil leaves and parmesan cheese.
Notes
Use 1 clove of garlic per person you are serving or 4 cloves to 2 lbs of tomatoes.
