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Simple Authentic Italian Pasta with Tomato Sauce

By Meredith Folger Amon, Licensed In Alabama and Florida


If you want a pasta dish that tastes genuinely Italian, the secret is not extra ingredients. It is restraint, good tomatoes, and the timing between pasta water and sauce. This is the version I make when I want something simple, pitch-perfect, and better than most restaurant “marinara.”

Ingredients (Serves 2–4)

  • 1 lb pasta (spaghetti, linguine, or rigatoni)
  • 1 (28 oz) can whole peeled tomatoes (San Marzano style if you can find them)
  • 3 tbsp extra virgin olive oil
  • 2–3 garlic cloves, lightly smashed
  • Pinch of red pepper flakes (optional)
  • Fine sea salt
  • 1 small basil sprig (or a handful of leaves)
  • Optional finish:…

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