Serves: 5
Total Calories: 161

1/4 cup olive oil
2 cloves large garlic, crushed
pinch of crushed red pepper
3 pounds fresh plum tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice, passed through a food mill
salt to taste
4 fresh basil leaves, torn into bits

1 Pour the oil into a medium saucepan. Add the garlic and red pepper. Cook over medium heat, turning the garlic once or twice until it is golden, about 5 minutes. Remove the garlic from the pan.

2 Add the tomatoes and salt to taste. Cook 20 minutes, stirring occasionally, or until the sauce is thickened.

3 Turn off the heat and stir in the basil. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 161
Calories from Fat: 96

More Recipes from the Cook'n in Italy Cookbook:
* Sauces
Abruzzo-Style Ragù
Bologna-Style Ragù
Butter and Sage Sauce
Béchamel Sauce
Duck Ragù
Fake Meat Sauce
Fontina Cheese Sauce
Fresh Tomato Sauce
Garlic Sauce
Green Sauce
Holy Oil
Marches-Style Ragù
Marinara Sauce
Molise-Style Pepper Sauce
Neapolitan Ragù
Olive Oil Mayonnaise
Olive Sauce
Orange Mayonnaise Sauce
Parsley and Egg Sauce
Pink Sauce
Pizzaiola Sauce
Porcini and Meat Ragù
Pork Ragù with Fresh Herbs
Rabbit or Chicken Ragù
Red Pepper and Tomato Sauce
Roasted Tomato Sauce
Sausage Ragù
Sicilian Garlic and Caper Sauce
Sun-Dried Tomato Sauce
Tomato Sauce with Onion
Tomato Sauce, Sicilian Style
Tomato Sauce, Tuscan Style
Truffled Meat Ragù
Tuscan Meat Sauce