Pasta with 20-Minute Tomato Sauce - LO 5 Stars

Source

America's Test Kitchen Cookbook Best 30-Minute Recipes

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

Display units in Metric

Serves Change

3	tablepoons	extra virgin olive oil
3	cloves	garlic
¹⁄₄	teaspoon	red pepper flakes
1	(28-ounce) can	crushed tomatoes
1	(14.5 ounce) can	diced tomatoes
1	pound	pasta
1	tablespoons	dried basil
¹⁄₄	teaspoon	sugar

Bring 4 quarts water to boil in large pot.

Cook oil, garlic, and pepper flakes in medium saucepan over medium heat, stirring often, until fragrant but not browned, 1 to 2 minutes.

Stir in crushed tomatoes and diced tomatoes and simmer until slightly thickened, 15-20 minutes.

Add pasta and 1 tablespoon salt to boiling water and cook, stirring ofter, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to pot.

Remove sauce from heat, stir in basil and sugar, and season with salt and pepper to taste. Stir sauce into pasta and add reserved pasta cooking water as needed to loosen sauce. Serve immediately.

NOTES: This is my favorite

LEFTOVERS: Freezes well. Make a double batch of sauce and all leftover sauce portion 2-3 cups per freezer ziplock bag plan to use later in the month or next month. Make calzone, pizza, or garlic bread pizzas. Put the bag in the fridge the night before to thaw.

Bring 4 quarts water to boil in large pot.
Cook oil, garlic, and pepper flakes in medium saucepan over medium heat, stirring often, until fragrant but not browned, 1 to 2 minutes.
Stir in crushed tomatoes and diced tomatoes and simmer until slightly thickened, 15-20 minutes.
Add pasta and 1 tablespoon salt to boiling water and cook, stirring ofter, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to pot.
Remove sauce from heat, stir in basil and sugar, and season with salt and pepper to taste. Stir sauce into pasta and add reserved pasta cooking water as needed to loosen sauce. Serve immediately.
NOTES: This is my favorite
LEFTOVERS: Freezes well. Make a double batch of sauce and all leftover sauce portion 2-3 cups per freezer ziplock bag plan to use later in the month or next month. Make calzone, pizza, or garlic bread pizzas. Put the bag in the fridge the night before to thaw.

Prep Notes

1 day before: defrost sausage

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.