Authentic (Quick) Italian Tomato Sauce For Pasta Recipe

I discovered an Authentic Italian Tomato Sauce Recipe bursting with simple, pure flavors from my childhood. The hand-crushed tomatoes mingled with garlic, basil, and onion create an aroma that invites exploration. I invite you to read on and partake in this genuine Italian culinary journey that piques your curiosity.

I love cooking and sharing my real, authentic Italian tomato sauce with anyone who craves a genuine meal. I always start by warming up 2 tbsp extra virgin olive oil in my pan and tossing in a small finely chopped yellow onion.

When the onion softens just right, I throw in 3 garlic cloves, minced, to let the flavors really come alive. Then comes the star of the dish: a 28-ounce can of San Marzano tomatoes, roughly crushed by hand, that gives this recipe its authentic Roma taste.

I add 1 tsp salt and 1/4 tsp freshly ground black pepper with just a pinch of red pepper flakes if im feeling a bit adventurous. I finish it off with a generous handful of fresh basil leaves torn into pieces to complete the true Italian spaghetti sauce vibe.

Its so quick to whip up and ready before the pasta even finishes cooking. Trust me, once you try this real deal, you wont go back to those sugar filled jar sauces.

Buon appetito!

Why I Like this Recipe

I like this recipe because it comes together so quickly and it always finishes before the pasta is done cookin. I love that it really has that authentic Italian taste, especially with the hand-crushed tomatoes and the fresh basil mixed in just at the end. The flavors from the garlic, onion, and a little bit of red pepper flakes really make the sauce pop, and i always find myself eating more than i planned. Plus, its super easy to follow and tweak if i need to add a little extra salt or spice, which makes it feel like a recipe i can really make my own.

Ingredients

• Extra-virgin olive oil gives healthy fats for your heart and makes the sauce feel silky.
• Yellow onion adds natural sweetness and fiber, plus a warm aroma that fills every bite.
• Garlic boosts flavor big time and helps fight off colds with its natural power.
• San Marzano tomatoes provide a balance of tanginess and natural sweetness full of vitamin C.
• Basil lends a fresh, herby taste along with antioxidants and an irresistible aroma.

Ingredient Quantities

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 28-ounce can San Marzano tomatoes, roughly crushed by hand
• 1 tsp salt (or to taste)
• 1/4 tsp freshly ground black pepper
• A pinch of red pepper flakes (optional)
• A generous handful of fresh basil leaves, torn into pieces

How to Make this

1. Heat the 2 tbsp extra virgin olive oil in a large pan over medium heat until it shimmers a bit.

2. Toss in the small, finely chopped yellow onion and cook until it turns soft and a bit translucent, about 3-4 minutes.

3. Add the 3 minced garlic cloves and cook them for about a minute until you start smelling their aroma.

4. Pour in the hand-crushed 28-ounce can of San Marzano tomatoes, stirring gently to mix with the onions and garlic.

5. Sprinkle in the 1 tsp salt, 1/4 tsp freshly ground black pepper, and if you like a little heat, a pinch of red pepper flakes.

6. Let the sauce come to a simmer, then lower the heat and let it cook for about 10 minutes so all the flavors blend together nicely.

7. Just before finishing, tear up a generous handful of fresh basil leaves and stir them in, saving a little for garnish if you want.

8. Taste the sauce and adjust the seasonings if needed, then use it immediately over your cooked pasta. Enjoy and buon appetito!

Equipment Needed

1. A large pan suitable for medium heat—this helps the olive oil reach the right temperature without damaging its healthy properties.
2. A sharp knife and a sturdy cutting board for finely chopping the yellow onion and mincing the garlic cloves.
3. Measuring spoons to accurately measure the olive oil, salt, pepper, and red pepper flakes.
4. A can opener to open the 28-ounce can of San Marzano tomatoes safely.
5. A wooden or silicone spatula for stirring the ingredients without scratching your pan.

FAQ

Authentic (Quick) Italian Tomato Sauce For Pasta Recipe Substitutions and Variations

• If you run out of extra-virgin olive oil, you can use canola oil or sunflower oil instead.
• If you don’t have a yellow onion, try using a red or white onion as a substitute.
• If you’re out of San Marzano tomatoes, good quality plum or diced tomatoes will do the trick.
• Should you not have fresh basil, a pinch of dried basil can work, just use less to avoid overpowering the flavor.

Pro Tips

1. When you’re cooking the onions and garlic, keep an eye on ’em so they don’t burn. They can turn bitter real quick if you let ’em cook too long
2. If you have a blender, you might wanna pulse the tomatoes a few times for a smoother sauce – that way you get a silkier texture without losing the chunky vibe
3. Don’t dump all the basil in at the start. Add most of it at the very end so you can keep its fresh flavor intact instead of letting it scorch in the heat
4. Taste and adjust your seasonings as you go. Sometimes a pinch more salt or red pepper can really make the flavors pop, so trust your taste buds even if it’s not exactly by the book