Makes about 3 cups; enough sauce for ½ pound of pasta
½ cup olive oil
2 medium garlic cloves, smashed with the back of a knife
1 large can (28 ounces) crushed tomatoes
¼ cup grated Parmesan cheese
1 teaspoon kosher salt
10 leaves fresh basil
Nutritional analysis per serving (½ cup):
Calories 224 (75% from fat) • carb. 11g • pro. 4g • fat 20g • sat. fat 4gchol. 5mg • sod. 483mg • calc. 64mg • fiber 2g
1.In a large saucepan, heat garlic and oil over medium-high heat until lightly golden and fragrant, about 5 minutes. Add the crushed tomatoes, reduce the heat and cook at a low simmer until reduced by about one-third, about 15 minutes.
2.When the sauce is reduced, stir in the Parmesan cheese,salt and basil and cook for 1 additional minute.
3.For best-tasting pasta, add the cooked and drainedpasta to the pan with the sauce and cook for 1 minute.