Filetto di Pomodoro Sauce

One thing (of many!) that's great about cooking a lot of Italian food is that it makes for easy blog posts.  Recipes with few ingredients and fast instructions are super easy to explain and talk about.  And what's even better is that the simplest things are usually the most delicious.  Because after all, that's what really counts!

Now that you have this recipe, there is NO reason why you can't have dinner on the table.  I don't want to hear anyone say "I can't cook!" after reading this post.  It's foolproof!  Trust me.  And although the pic below isn't the best (iPhone...sorry!) I promise you - it's impressive, easy and soooo good.

Filetto di Pomodoro Sauce
1 (28 ounce) can whole tomatoes, undrained (preferably San Marzano)
3 tablespoons extra virgin olive oil
1 onion, chopped
1/3 cup chopped basil leaves
salt and pepper to taste

Heat olive oil in a large skillet.  Add onion and cook until translucent.  Crush tomatoes with your hands and add to pan with liquid.  Add salt, pepper and basil.  Cook until sauce thickens, about 20 minutes.

When serving, top with fresh basil if desired.