Ingredients
5 tbsp olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
6 (800g) tinned chopped tomatoes
2 1/2 tsp granulated sugar
Salt
500g gemelli pasta or other similar shape
1 small bunch fresh basil, chifonnade, for garnish
1 (250g) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish
Preparation
Step 1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Step 2
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt to taste.
Step 3
Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
Step 4
Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
Step 5
Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
©foodnetwork