Heavenly! That is all that I need to say about this sauce. Amazing aroma, and mouth watering flavor. It is such a simple sauce to make and definitely one of my favorites.
I started out with canned San Marzano tomatoes, because the local tomatoes are not yet at their peak of flavor. I simmered these with some good extra virgin olive oil, five minced cloves of garlic, salt and some freshly ground black pepper for about a half hour. When the oil had started to come to the top, I removed it from the heat and mixed in some basil leaves that I had torn into small pieces. I served this with spaghettini. Since Marcella didn’t specifically mention topping this with parmesan I tried it first without it just to get the authentic flavor and it was great. Of course, I am so used to topping my sauces with cheese, I did add some when I sat down to eat. Michael was oohing and ahhing over this one. This sauce will be a staple in our house from here on out.