The best part about Italian cooking is the simplicity. The majority of the time, Italian recipes don’t require a laundry list of ingredients. Instead, they only require a few simple ingredients… and most importantly, the best quality ingredients you can afford.
This pomodoro recipe is exactly that. It’s simple, clean, and uses the best quality ingredients your wallet can afford. What do I mean by clean you ask? Well, there are no aromatics or wilted herbs floating in the sauce. Instead, I add garlic cloves and EVOO to a heavy bottom pan, and cook low and slow until softened and the garlic begins to caramelize. Once caramelized, I remove the garlic and add the crushed tomatoes. Instead of adding a handful of fresh herbs, I create a bouquet garni (see picture below) of fresh basil and fresh oregano and add it to the sauce the last 5 to 10 minutes of cooking. When the sauce is done, I toss in the pasta, and top it with fresh basil and copious amounts of parmigiana.