Coarse kosher salt and freshly ground black pepper
2 28ouncecans San Marzano tomatoesdrained of most of their liquid
16ouncesPenne pasta
½teaspoonSugar
Fresh basil
Parmesan cheese
Instructions
Heat olive oil in a large saucepan over medium heat. Add onion and garlic, then season with salt and pepper to taste. Let cook, stirring occasionally, until softened, about 5 minutes.
Using clean hands, break up the tomatoes as you add them to the pot. Stir, reduce the heat, and simmer for at least 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions, reserving ½ cup of pasta water before draining.
Add sugar to the tomato sauce and season with salt and pepper to taste.
Using an immersion blender, blend sauce to your desired consistency.
Add the cooked penne and a few splashes of pasta water at a time, stirring until the pasta is completely coated in the sauce and the sauce is as thin as you like it.
Serve pasta topped with a sprinkle of freshly chopped basil and freshly grated vegetarian parmesan cheese if desired.
Video
Notes
Tips for customizing
Transfer finished pasta to a baking dish and top with cheese, then broil until lightly browned and melted
Top with vegetarian parmesan cheese and crushed red pepper flakes
Swap in your favorite pasta shape or whatever you have on hand
Make the sauce completely smooth by transferring to a blender or food processor, or skip the blending entirely for a chunky sauce
The sauce itself is vegan if you don’t top with cheese, and you can use gluten-free noodles to keep this recipe gluten-free