Makesabout 3 cups (enough for 1 pound of spaghetti)
- Active time:45 min
- Start to finish:1 3/4 hr
ADAPTED FROM MARINA RICCARDI,
LA VETRICHINA, SAN CASCIANO DEI BAGNI, ITALY
May 2008
You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.
-
2
lb
ripe plum tomatoes (see cook's note, below)
-
2
heads garlic, cloves peeled and halved lengthwise and any green sprouts from center discarded
-
6
tablespoons
extra-virgin olive oil
-
1/8
teaspoon
hot red-pepper flakes
-
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
-
Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.
Cooks’ notes: If ripe tomatoes are not available, substitute 1 (28-ounce) can whole tomatoes in juice (not in purée; preferably San Marzano), chopped, including juice; season sauce with sugar if desired.
Sauce keeps, chilled, 4 days
