Want a creamier sauce? After cooking this basic recipe, remove the pan from heat, and stir in 1/3 cup of low-fat sour cream. Serve over hot pasta.

Melissa Roberts


Credit: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary test

20 mins
1 hr
1 hr 20 mins
Makes 6 servings (serving size: 1 bowl pasta with sauce)


Ingredient Checklist


Instructions Checklist
  • If using fresh tomatoes, bring a large pot of water to a boil. With a sharp knife, make an X in the bottom of each tomato. Carefully drop into water and boil 1 minute. Remove with a slotted spoon and when cool enough to handle, peel off skin and remove core. Quarter each tomato, transfer to a large bowl, and using an immersion blender, blend tomatoes into a chunky purée. If using canned, empty tomatoes into a large bowl and briefly pulse.

  • Add oil, garlic, and crushed red pepper together in a 3-quart heavy pot. Cook over medium-low heat, stirring frequently, until garlic is pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned and 50 minutes to 1 hour for fresh).

  • While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.

  • Transfer pasta to 6 bowls. Garnish with basil and cheese, if desired.

Nutrition Facts

370 calories; fat 6.6g; saturated fat 1g; mono fat 3.6g; poly fat 1.2g; protein 13g; carbohydrates 65g; fiber 6g; iron 3mg; sodium 109mg; calcium 36mg.