Garlic and Tomato Pasta Sauce
A traditional Tuscan sauce made with garlic and tomatoes, perfect for thick pasta like pici.
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- •3 cloves Elephant garlicUse less if using regular garlic
- •Olive oilFor cooking garlic puree
- •14 ounces Tomato pureeSmooth and unseasoned
- •2 28-ounce cans Whole peeled tomatoesDrained and crushed to make pulp
- •Red chili peppers(optional)Tiny, for heat
- •Dry white wineSplash for deglazing
- •SaltTo taste
- •1 glass WaterFor cooking sauce
- 1
Create a smooth puree with elephant garlic and a little olive oil.
5 min
- 2
Cover the bottom of a large skillet with olive oil and add the garlic puree. Cook over low heat, stirring frequently, without changing the garlic's color.
3 min
- 3
Add a bit more olive oil and a few tiny red chili peppers. Infuse for about 2-3 minutes.
3 min
- 4
Add a splash of dry white wine and reduce over medium-low heat until evaporated, about 5 minutes.
5 min
- 5
Add the tomato pulp, tomato puree, and a glass of water. Cover and cook over low heat for about 25 minutes. Salt to taste.
25 min
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Pizza
Any style of pizza