If you learn only one sauce, learn this one. It goes on pasta, gnocchi, eggs, fish and yesterday's bread.
Good canned tomatoes will beat out-of-season fresh ones every time.
con amore, Lia 💚
Recipes · Sauces
Simple Tomato Sauce (Sugo)
The sauce behind half of Italian cooking, and it takes less time than a delivery order.
AI-generated photo.
- 5 minPrep
- 25 minCook
- 6Servings
Ingredients
- 2 cans, 800 g (28 oz) eachWhole peeled tomatoesCrushed by hand
- 60 ml (¼ cup)Extra-virgin olive oil
- 3 clovesGarlic, lightly smashed
- A few leavesFresh basil
- To tasteSalt
Method
Flavor the oil 3 min
Warm the oil and garlic in a wide pan over medium-low heat until the garlic is fragrant and just pale gold.
Simmer 20–25 min
Add the tomatoes and a good pinch of salt. Simmer uncovered, stirring now and then, until thickened and the oil starts to shine on the surface.
Finish
Remove the garlic, stir in the basil and taste for salt. Toss with pasta and a splash of pasta water.
Where it goes wrong
Thin or sharp sauce.
- A wide pan lets water evaporate faster. If it's watery, keep simmering uncovered.
- If it tastes sharp, cook it a little longer before reaching for any sugar.
Makes enough for about 800 g (1¾ lb) of pasta. Keeps for 4 days in the fridge or 3 months in the freezer.
Went wrong anyway?
Keep cooking
Lia and her family are AI-generated characters. These recipes follow traditional methods and are still being kitchen-tested. If something doesn't work, please tell us at hello@liavellari.com.