Preparation time: 10 minutes
Cooking time: 90 minutes
Serves 8
- 1 20-oz can unseasoned whole tomatoes
- 1 20-oz can unseasoned tomato sauce
- 2 cloves garlic
- 1/2 onion
- salt
- freshly ground pepper
- red pepper flakes
- 6-8 fresh basil leaves
- capers
- extra-virgin olive oil
Chop the onion and mince the garlic. Heat a few tablespoons of oil in a heavy-bottomed pot over medium heat. Add the onion and cook until it begins to turn translucent. Add the garlic and cook for about a minute, until the garlic is cooked but not browned.
Crush, tear or chop the whole tomatoes into coarse pieces, making sure not to lose the juices. Mince all but two of the basil leaves, and add the tomatoes, tomato sauce and minced basil to the pot. Season to taste with salt, freshly ground pepper, extra-virgin olive oil and red pepper flakes. Simmer over medium heat, stirring occasionally, until the sauce has reduced to desired consistency.
Tear the remaining basil leaves into coarse shreds. Add torn basil leaves and capers to the sauce. Cook for a few more minutes, until the basil leaves are wilted. Correct the seasoning.
Remove from heat and serve over a chunky, ridged pasta like penne rigate or rigatoni.
Sean
