To make the best spaghetti sauce in the world, follow these directions.
Get a can of San Marzano peeled tomatoes, and be sure that it's D.O.P. Certified, as indicated in the label above. Dump the contents in a shallow bowl, and mash the tomatoes with a fork until the whole thing is uniformly chunky.
Pour mixture into saucepan. Toss in two peeled cloves of garlic, uncrushed. Add a generous dollop of imported Italian extra virgin olive oil. I prefer Filippo Berio, but there are others equally good, as long as they are authentically Italian.
Put saucepan on stove and bring to a gentle simmer, uncovered. Half an hour will do it. Do NOT boil!
Pour over al dente spaghetti. Grate some Parmigiano-Reggiano, sprinkle it over the sauce. Under no circumstances should you ever use canned grated cheese. Only the marvelous stuff imported from the Emilia-Romagna area of Italy.
Below is all you will ever need to know about San Marzano tomatoes.
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