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5 – 6 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
1 lb (450 g) tomatoes, puréed in a blender
salt and pepper
3 tablespoons Italian parsley,  chopped
2 tablespoons fresh oregano leaves, chopped (optional)
Cook over medium heat for about 20–25 minutes, until the tomato sauce thickens.  Stir frequently.
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*** NOTE ***
For the best result:
1. Do not burn the garlic.
2. Use fresh herbs.
3. Use very ripe fresh tomatoes, or high quality Italian canned tomatoes.
Pour olive oil in a skillet over medium heat and add garlic.
Before the garlic begins coloring, add the tomatoes, salt, and pepper.
Leave the pan uncovered to allow the sauce to thicken. To prevent the sauce from splattering, cover with a mesh or place a wooden spoon across the edge of the pan, so that the lid is partially open and the steam is allowed to escape.
When the sauce is ready, stir in the parsley (and the optional oregano,) and turn off the heat.
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Cook the pasta in abundantly salted water following the manufacturer’s instructions, checking for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain the pasta, and transfer it to a bowl. Top with the tomato sauce, toss, and serve at once.

Main Course >> Marinara Sauce

Pasta with Marinara Sauce
Pasta alla Salsa di Pomodoro
(Pasta ca’ pummarola)