Fusilli with Tomato-Basil Sauce

This basic tomato sauce pairs perfectly with almost every pasta shape, from farfalle to ziti. The recipe makes enough tomato sauce for dinner tonight plus 2 additional dishes (see related recipes at left).

source	Williams Sonoma
categories	main dish, pasta, sauce, italian
yield	4 servings, makes 8 cups
prep time
total time

INGREDIENTS

[For the Tomato-Basil Sauce:]

¼ cup olive oil

4 Lrg garlic cloves, minced

½ cup tomato paste

8 cup canned chopped tomatoes with juice

10 to 12 fresh basil leaves

½ tsp. salt, plus more, to taste

Freshly ground pepper, to taste

2 Tbs. salt

1 lb fusilli, penne or other Med-size pasta

½ cup grated Parmigiano-Reggiano cheese

INSTRUCTIONS

[Make the Sauce]

1. In a large saucepan over medium-low heat, warm the oil. Add the garlic and sautee until lightly golden, about 3 minutes. Stir in the tomato paste. Add the tomatoes, basil and the ½ tsp. salt. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down, about 15 minutes. Remove from the heat and let cool slightly.

2. Using a food processor or immersion blender, process the sauce until smooth. Or, position a food mill with the fine shredding disk over a large saucepan and pass the sauce through it. Season the sauce with salt and pepper.

[Cook the Pasta]

3. Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.

4. Place 2 cups of the sauce in a warmed serving bowl. Drain the pasta and toss with the sauce. Serve, passing the cheese at the table.

NOTES

Storage tip: Extra tomato-basil sauce can be stored in airtight containers in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When reheating the sauce, stir in an additional 1 to 2 Tbs. olive oil.