Overview
- Recent coverage on Monday collected chef tips that stress using fresh basil instead of dried because drying removes the aromatic oils that give basil its signature scent.
- Sources uniformly advise fresh or roasted garlic over garlic powder and warn that too much or burnt garlic can make the sauce bitter.
- Chefs and guides recommend skipping added sugar and instead balancing acidity with grated carrots or onions or, sparingly, a pinch of baking soda when needed.
- Writers emphasize high-quality tomatoes such as San Marzano and the use of olive oil, and Merkur.de adds that a splash of starchy pasta cooking water at the end helps the sauce cling to pasta and feel creamier.
- The main disagreement across pieces is simmer time: some cooks favor long, slow reductions of 30–120 minutes to deepen flavor while others say 20–30 minutes is sufficient when starting with top-quality tomatoes.