Marinara sauce - classic

Ingredients:

• 800 g canned whole peeled tomatoes in their own juice
• 2 tbsp. l. olive oil
• 1/3 red onion, diced into medium cubes
• 3 cloves garlic, sliced
• A pinch of red pepper flakes (optional)
• 2 tbsp torn basil leaves
• 450 g penne or spaghetti pasta, cooked al dente, for serving

Preparation:

1. Using a food processor or immersion blender, puree the tomatoes until smooth (if you prefer to have chunks of tomato in the sauce, you can mash them later in the saucepan with a wooden spoon instead of pureeing them).
2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté for 5-6 minutes, or until softened. Add the garlic and sauté for another 2-3 minutes, until the color begins to change. For a spicier sauce, add a pinch of red pepper flakes.
3. Add the tomatoes to the onions, season with salt and pepper to taste. Reduce the heat and simmer the sauce for 30 minutes (if you didn't blend the tomatoes, mash them in the saucepan with a wooden spoon). The sauce should be runny, but not too watery. Add the basil and remove the saucepan from the heat. Stir the sauce into the cooked pasta or dip it in it. dumplings.