25-Minute Pasta Pomodoro Sauce (With Fresh or Canned Tomatoes)

My classic Italian-style pomodoro pasta sauce can be prepared with fresh tomatoes or canned tomatoes, along with seasonings, olive oil and basil. This quick sauce is ready to serve in about 25 minutes.

📝 Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 2 tablespoons grated or minced fresh garlic
• 2 28-ounce cans crushed tomatoes (whole peeled tomatoes, crushed)
• 1 teaspoon granulated sugar (optional)
• Kosher salt and freshly ground black pepper to taste
• 1 pound dried pasta (long or short cut)
• 1/2 cup freshly grated Parmesan or pecorino Romano cheese (plus more for serving)
• A handful of fresh basil leaves (torn if large)

👨‍🍳 Instructions

1. 1Put the oil and onion in a large saucepan and place over medium heat. Cook until the onion is soft, about 5 minutes, stirring. Add the garlic and stir until it smells good, 15-20 seconds.
2. 2Add the tomatoes, 1-2 teaspoons salt, black pepper and sugar to the pan. Bring to a simmer, breaking up the tomatoes into pieces with a spoon. Cook uncovered 20 minutes or so, until the sauce has thickened slightly.
3. 3Taste for seasoning - add more salt or pepper to taste.
4. 4Meanwhile, bring a large pot (5-6 quarts) water to a boil and add 3 tablespoons salt. Cook the pasta until al dente, according to package directions. Drain well.
5. 5Put the pasta in a large serving bowl and ladle over about half the sauce. Top with the cheese and toss to coat. Sprinkle the basil over. Serve with additional cheese.