It’s all about the tomatoes in this simple classic marinara. Good quality ingredients will give you the best results. Look for Italian peeled tomatoes in their own juices — not crushed or in puree.
3/4 pound linguine
3 tablespoons olive oil
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
One 28-ounce can Italian peeled tomatoes
1 teaspoon salt
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese
Cook the pasta according to package directions; drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until golden and fragrant, about 1 minute. Add the tomatoes and salt and bring to a boil. Reduce the heat and simmer, uncovered, crushing the tomatoes with a vegetable masher or fork, until the sauce begins to thicken and the flavors are blended, about 15 minutes. Remove from the heat and stir in the basil. Add the pasta, tossing until the pasta is well coated. Serve at once sprinkled with Parmesan cheese.