Quick-cook Best-ever Tomato Sauce

3 whole peeled and scored garlic cloves

2 cans best-quality whole organic tomatoes


3 tbsp extra virgin olive oil (EVOO)

fresh basil for garnish



Fill a large pasta pot with heavily salted water and bring to a boil. Warm the extra virgin olive oil in a twelve-inch fry/sauté pan. Add the garlic, which you have scored by taking a small paring knife and adding three shallow slices to each side of the clove to help release the flavor. Turn the heat to a low simmer and gently cook the garlic until it is lightly brown; then remove.

Open the cans of tomatoes and with a pair of kitchen scissors cut up the tomatoes (it’s easy and saves on clean up)  and pour the pulpy liquid into the warm, garlic-infused oil. You will want a splatter screen to save your shirt from an unnecessary dry-cleaning charge, and to minimize the cleanup mess. Bring to a boil and then shut off the heat. Salt and pepper to taste. Your sauce is done; really, it is!

When cooking pasta, it should always be al dente. Drain the pasta and finish it in the sauce so it becomes infused by the tomatoes.

Serve this dish very hot with drizzled EVOO, freshly grated Parmigiano Reggiano, and hand-torn pieces of fresh basil. Complement with crusty whole-grain bread and a fresh arugula salad drizzled with a simple mixture of EVOO, lemon juice, salt, and ribbons of fresh parmesan shaved with a potato peeler