Provided by Dave Lieberman
Time 35m
Yield about 6 quarts sauce
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
- Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
- Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
- Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
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