Mahesh said this recipe is from a nice restaurant in New York City that he always wanted to go to but never had a chance to go to. SO, I tried making the red sauce here at home. It is easy, fast, and turned out very well. Although 2/3 cup of oil is so much!! I will try half the oil next time.
Best Tomato Sauce for Pasta
by Lilia Chef Missy Robbins, via Bloomberg
Ingredients
2/3 cup olive oil (I will try 1/3 cup next time)
20 garlic cloves (about 1½ heads of garlic), peeled
Two 28-oz. cans of whole peeled tomatoes, preferably San Marzano
1 tbsp fennel seeds
1 tsp crushed red chile flakes (I left this out bc kids)
2 basil sprigs
Kosher salt
1 lb. dried pasta (Robbins prefers short shapes, like rigatoni)
Directions
In a large, heavy saucepan, warm the olive oil over moderately low heat. Add the garlic cloves, and gently simmer until softened and just beginning to caramelize, about 10 minutes.
Meanwhile, drain the canned tomatoes in a colander. Transfer the tomatoes and any purée in the colander into a food processor and pulse two or three times until the tomatoes are very roughly chopped. (Tester’s note: If you like using your hands, squeeze the tomatoes to break them up into large chunks.)
Using a fork or the back of a spoon, crush half the garlic cloves in the oil; leave the remaining cloves whole. Add the tomatoes, fennel, and chile flakes to the saucepan and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the basil, season well with salt, and simmer for about five more minutes, until the sauce is richly flavored.
Meanwhile, in a large pot of boiling water, cook the pasta until just al dente. Drain, reserving some of the pasta cooking liquid. Cook the pasta in about 2 cups of the sauce, basting the pasta, until al dente; add a little pasta cooking water if necessary. Refrigerate or freeze the remaining sauce for another use.
NOTE: The kids would probably prefer a fully blended sauce next time, but they did eat this.
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