- Heat oil in skillet. Add garlic and cook over medium heat until golden brown, about 5 minutes. Add the tomato paste and cook, stirring for 1 minute.
- Add the peeled plum tomatoes, sugar and basil. Stir to combine and then add salt and black pepper and bring to a boil.
- Simmer sauce over low heat, stirring occasionally until thickened and reduced, about 30 minutes. Taste and season again with salt and black pepper if needed. Discard basil and garlic cloves.
- Serve over your favorite pasta. Top with fresh torn basil leaves and grated fresh Parmesan cheese.
Other recipe options:
Puttanesca Sauce option:
Add 6 anchovy fillets and 1/4 teaspoon crushed red pepper with garlic, add 1/4 cup chopped kalamato olives and 2 tablespoons drained capers with the basil.
Vodka Sauce option:
Saute 2 ounces diced pancetta and 1/4 teaspoon crushed red pepper with the garlic; deglaze pan with 1/4 cup vodka. Stir in 1/2 cup heavy cream after discarding the basil and garlic, simmer for 5 minutes.