Simple Tomato Sauce from Social Pasta Club

I took a cooking class form Meryl Feinstein of Pasta Social Club We made hand shaped pasta and a simple tomato sauce. This is her Tomato Sauce Recipe.

Serves 4 to 6

Ingredients:

4 garlic cloves, peeled

6  unsalted butter or ⅓ cup high-quality extra-virgin olive oil, divided

1 (24- or 26-ounce) jar tomato purée (passata) or 1 (28-ounce) can peeled whole or crushed tomatoes

2 large sprigs fresh basil, plus torn or chopped basil for serving

Kosher salt and freshly ground black pepper

Finely grated Parmigiano-Reggiano or other hard grating cheese, for serving (optional)

Directions:

Prepare the garlic: For just a hint of garlic flavor, crush the cloves; for more intensity, thinly slice them; for a heavy dose, mince or grate them.

In a Dutch oven or large sauté pan, warm 4 tablespoons of the butter or ¼ cup of the oil over medium heat. Add the garlic and cook, stirring often, until sizzling and fragrant, 3 to 5 minutes for whole or sliced cloves or 30 seconds for minced.

Add the tomatoes, basil, and a big pinch of salt. Swirl a little water into the empty container to catch the residual juices and add that to the pot, too. If using whole peeled tomatoes, break them up with a wooden spoon or potato masher. Simmer at a low bubble until slightly thickened, 15 to 20 minutes.

To serve: Cook your pasta of choice to your liking (about 3 to 5 minutes for most hand-formed pastas), then transfer it directly to the sauce with a spider sieve or slotted spoon (or drain it first and reserve 1 cup pasta cooking water). Add the remaining 2 tablespoons butter or oil and cook the pasta in the sauce over medium heat, stirring continuously, until the pasta is well coated, adding pasta cooking water to loosen as needed.

Turn off the heat and shower with Parmigiano-Reggiano if you’d like. Divide the pasta among bowls and serve, topped with more grated cheese and basil.