Excellent Tomato Sauce

Taken from: http://sundaypasta.com/sunday-pasta-penne-al-sugo-di-pomodoro-tomato-sauce/

Sunday Pasta: Penne al Sugo di Pomodoro (Tomato Sauce)

Total Time: 45 minutes

Serves: 4-6

Ingredients

Serves 4-6

1 onion finely chopped

1/3 cup olive oil

1 28-ounce can peeled plum tomatoes puréed

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4-5 basil leaves coarsely chopped

1 tablespoon sugar – optional. (See notes below)

1 pound penne - or any pasta

Grated Parmigiano for serving

Instructions

Bring a large pot of salted water to a boil.

In a large skillet over medium heat sauté the onion in the olive oil until it’s golden. Add the tomatoes salt and pepper. Add the basil and a little sugar as desired. Lower the heat and simmer until reduced 20 – 30 minutes.

Cook the pasta until al dente (about 2 minutes less than package directions). Drain add to the sauce and mix together over medium heat.

Serve immediately with grated Parmigiano.

Notes

The above measures are a guide but add or subtract to taste. Nanni used a food mill to purée canned tomatoes and remove the seeds - which are said to have a slightly bitter taste. I rarely use one and instead rely on a speedy blender. Sugar is a controversial addition. My grandmother preferred a slightly sweet sauce and so added it citing the fact that canned tomatoes are more bitter than fresh ones. I rarely add it. She would not add it to sauces with meat such as a ragú.