Sugo is the Italian word for any kind of sauce. This particular sugo isn’t cooked long enough for the tomato chunks to break down completely. Cut the tomatoes into any size pieces you prefer, just as you would for a salsa. If you like it chunky, keep the pieces on the larger side so they won’t break up too much when you stir the sauce. Because it is such a basic, straightforward sauce, it will be a good match to all kinds of flavored pastas, like whole wheat or spinach.

　　

Ingredients

6 to 8 servings

　　1 pound spinach fettuccine

　　1/4 cup extra-virgin olive oil

　　1 (28-ounce) can whole San Marzano tomatoes, drained and cut into pieces with kitchen scissors

　　2 garlic cloves, whole

　　1/4 cup chopped fresh flat-leaf parsley

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1/3 cup finely chopped fresh basil leaves

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.

　　

Step 2

In a medium saucepan, warm the olive oil over medium heat. Add the tomatoes, garlic, parsley, salt, and pepper. Cook for 10 minutes. Discard the whole garlic. Add the cooked pasta and toss to coat. Add the reserved pasta water, about 1/4 cup at a time, if the pasta needs moistening. Arrange on a serving platter and top with the basil.

　　Everyday Pasta