Marinara sauce
From the September 2007 issue of Food & Wine
Makes 4 1/2 cups (enough to sauce 1 1/2 pounds of pasta)
3-5 tablespoons extra-virgin olive oil
6 garlic cloves, peeled
1 1/2 tablespoons tomato paste
Two 28-ounce cans of whole peeled tomatoes with juices, crushed by hand
Pinch of sugar
3 large basil sprigs
Freshly ground pepper
In a large saucepan or saute pan, heat the oil. Add the garlic and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Stir in the sugar and the basil, season with pepper and bring to a boil.
Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 4 1/2 cups, about 30 minutes. Season again. Discard the basil and fish out the garlic (don't throw them away - they're delicious!).