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Tomato Sauce for Pappardelle with Lobster

This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, February 2005


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 can (28 ounces) plum tomatoes, including juice, crushed
  • 6 to 8 fresh basil leaves, coarsely torn
  • 1 small dried red chile, crumbled
  • Coarse salt


  1. Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add tomatoes, basil, chile, and salt. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 30 minutes.


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