Makes about 4 ½ cups or enough for 8-10 servings of pasta
- 2 cans (28oz) of crushed tomatoes
- ¼ cup plus 2 ½ Tbsp extra virgin olive oil
- 1 large onion finely chopped
- ½ cup finely chopped carrots
- ½ cup finely chopped celery
- 6 fresh bay leaves (or 3 dried)
- Crushed red pepper (to taste)
- Sea salt (to taste)
- Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk
- Heat olive oil and saute onion until wilted
- Add carrots and celery and cook until golden (10 mins or so)
- Add tomatoes, herbs and a pinch of salt and simmer until thickened (45 mins or so)
- Remove bay leaves and taste for salt
Recipe adapted from Lidia Bastianich
- ¾ pound whole wheat pennette or penne
- One 28-ounce can whole tomatoes in tomato puree, drained
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, sliced
- 2 tablespoons chopped parsley
- 1 teaspoon crushed red pepper
- Bring a large pot of water to a boil.
- Meanwhile, in a food processor, puree the tomatoes until smooth.
- Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes.
- Add the crushed red pepper and cook for 30 seconds.
- Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes.
- Season the tomato sauce with salt.
- Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente.
- Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish.
- Sprinkle the pennette with parsley and serve.
Adapted from Mark Strausman via Food & Wine. Photo by Kelly Garbato via Flickr used with CC Attribution, Non Commercial, No Derivatives license