We love this sauce on spaghetti or linguine
2 tablespoons olive oil
4 shallots, finely minced (about a packed 1/3 cup)
28-ounce can plum tomatoes
1/4 cup chopped fresh basil plus additional leaves for garnish
2 tablespoons fresh marjoram leaves plus additional for garnish
1. Place 1 tablespoon of the olive oil in a heavy saucepan over moderately high heat. Add the shallots and sauté until soft, about 5 minutes.
2. Put the canned tomatoes, with their liquid, through a food mill. Add tomatoes and liquid to pan. Simmer for 20 minutes. five minutes before the sauce is finished, add the 1/4 cup basil and 2 tablespoons marjoram. When it's finished, season to taste and drizzle with a tablespoon of extra-virgin olive oil.
3. Toss with hot pasta. Divide among pasta bowls, top with a little more sauce, and garnish with the additional fresh herbs.
This simple, delicious winner is one of our favorite pasta sauces -- thin, almost brothy. Making it thinner, keeping more liquid in the sauce, is a reflection of a hot climate, like Naples's. It's also a reflection of delicate taste. You may want to thicken the sauce a bit at table by adding some freshly grated pecorino Romano. Please make sure to use top-quality canned tomatoes for this one; inferior tomatoes have nowhere to hide. We love this sauce on spaghetti or linguine. Makes enough sauce for 1 pound dried pasta