Garlic — lots of it — is the not-so-secret ingredient to Rita Hart’s tasty sauce. The really wonderful thing is that you can improvise and the sauce will still be delicious; I practically feel Italian when I start throwing in ingredients. Have some pesto on hand? Toss it in at the last minute. Crave a meaty addition? Brown an Italian chicken sausage removed from its casing and cook it in the oil before adding the garlic. Like the flavor of oregano? Add 1/2 tsp. This sauce is really good on cheese tortellini or penne. A grating of fresh Parmesan cheese finishes the dish. Bellissimo!

Steps

1. Warm oil in a large saucepan over medium heat. Sauté the garlic for a few minutes, stirring constantly; don’t let it brown. Add the other ingredients, breaking the tomatoes up with a wooden spoon, and stir well.
2. Partially cover and cook, stirring occasionally, for 1 hour (more if you use fresh tomatoes — see Note, below — or less if time is short). Serve hot over perfectly cooked pasta.