Margherita Sauce

Margherita Sauce
Recipe type: sauce
  • 1 large clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 4 cups canned plum tomatoes
  • Salt & pepper, to taste
  • 1 cup torn fresh basil leaves
  • 1 pound fresh mozzarella, chopped coarse
  • Enough cooked pasta for 6 servings (figuring 2-3 ounces uncooked per serving)
  1. In a large heavy saute pan, saute the garlic in the oil over moderate heat for 2 min.
  2. Put the tomatoes & their juices into a missing bowl & crush them with your hands.
  3. Add the tomatoes to the saucepan.
  4. Add salt & pepper.
  5. Bring the sauce to a boil over medium-high heat.
  6. Cook the sauce at a steady simmer, stirring occasionally for 20-25 min. (keep crushing the tomatoes with a fork or heavy spoon to form pulp) or until the sauce has reduced to about 2-1/2 cups.
  7. Add the basil to the sauce & stir to combine.
  8. Divide the pasta among heated pasta serving bowls.
  9. Ladle some of the sauce over each serving.
  10. Sprinkle an equal amount of fresh mozzarella over the sauce.
  11. Serve at one.
  12. Pass grated Parmesan cheese separately for additional flavor.