Garlicky Marinara Sauce
1 tablespoon plus 1 teaspoon olive oil
4 heaping tablespoons (1/3 cup) very thinly sliced garlic
two 28-ounce cans tomatoes
1/4 cup firmly packed fresh basil leaves, torn
1. Place oil in heavy saucepan over moderately high heat. Add the garlic and sauté, stirring occasionally, until it just starts to brown, about 5 minutes.
2. Empty contents of tomato cans into a sieve, reserving tomato liquid, if desired, for another use. Squeeze the juice out of the tomatoes with your hands, letting the juice run through the sieve. (The remaining tomatoes should be a coarse, chunky pulp.) Add tomatoes to pan with the basil. Simmer for 10 minutes, season, and serve.
Makes enough sauce for 1 pound shrimp