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Authentic Italian Tomato Sauce for Pasta and Pasta & Beans
  • 4 tbsp extra virgin olive oil (my friend Amy Riolo’s olive oil manufacturer was just crowned #3rd best olive oil mill in the world! - EASY ORDER HERE)
  • 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA/Europe
  • small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
  • 1 (28 to 32 oz) carton/jar of whole, chopped tomatoes or puree (like Mutti, or Bionaturae) any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
  • about 1 ½ level tsp Diamond Crystal  Kosher or sea salt
  • 3 or 4 large leaves of fresh basil, more to add to each plate, if desired
  • Parmigiano Reggiano or Pecorino Romano to grate on top
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