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Sugo (Italian Tomato Pasta Sauce)

An authentic Italian tomato-based pasta sauce made with San Marzano tomatoes, garlic, and olive oil, delivering rich flavor with minimal ingredients and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta Sauce
Cuisine: Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 28 ounces canned San Marzano tomatoes about 2 cans of 14 ounces each, crushed by hand or left whole
  • 5 cloves fresh garlic minced or sliced thin
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 6 to 8 fresh basil leaves optional, added at the end

Equipment

  • Large heavy-bottomed saucepan or Dutch oven
  • Wooden spoon for stirring
  • Cutting board
  • Sharp chef's knife
  • Can opener (if using canned tomatoes)
  • Measuring spoons
  • Garlic mincer or microplane (optional but helpful)

Method
 

  1. Mince or slice your 5 garlic cloves as thin as possible for better infusion.
  2. Pour 1/4 cup extra-virgin olive oil into a large saucepan and heat over medium heat until the oil shimmers, about 2 to 3 minutes. Do not let it smoke.
  3. Add the minced garlic to the hot oil and stir constantly for about 1 minute, until golden and fragrant.
  4. Pour in 28 ounces of canned San Marzano tomatoes with their juices into the pan. If whole, crush them by hand or break apart with a wooden spoon.
  5. Sprinkle in 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper. Stir well to combine.
  6. Bring the sauce to a gentle simmer over medium heat, ensuring small bubbles break the surface slowly without boiling.
  7. Simmer the sauce gently for 15 to 20 minutes, stirring every few minutes until tomatoes break down into a silky sauce and it thickens slightly.
  8. Remove the sauce from heat and tear 6 to 8 fresh basil leaves by hand, then stir them into the sauce gently. Serve immediately.

Notes

Serve sugo tossed with your favorite pasta, or enjoy as a dipping sauce or over polenta. Save 1 cup starchy pasta water to mix with the sauce and pasta for a silky coating.