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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Plain, simple, no frills, basic red sauce that tastes great on a variety of pasta and is not watered down. For making a good sauce, use canned tomatoes. Except for the summer months, the 'fresh' tomatoes are usually harvested when green and left a long time to ripen. Add more red pepper flakes if you like your sauce spicy! Ingredients:
4 tablespoons olive oil |
2 cloves garlic |
1/4 cup chopped onion |
2 tablespoons dried parsley |
1 tablespoon dried basil |
ground black pepper to taste |
1 (29 ounce) can italian-style stewed tomatoes, drained |
1 pinch crushed red pepper flakes |
12 ounces angel hair pasta |
Directions:
1. In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
2. Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
3. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.
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