I love pasta! Actually other than my passion for ice cream, pasta is my favorite food. Think about the various shapes, the many ways to prepare it and of course the myriad sauces. This particular sauce is one from my own childhood. We often had spaghetti with marinara sauce on Fridays – those were the days when Fridays were meatless. I think it’s a wonderful light summer sauce and a great way to incorporate a vegetarian dish into your weekly dinners.
3 TBS olive oil
2 cans of whole Italian plum tomatoes
4 cloves of garlic – thinly sliced
Red pepper flakes – 1/2 to 1 tsp
1 medium onion – chopped
3/4 cup of fresh basil leaves – torn
2TBS fresh oregano – chopped
Salt and pepper
Add olive oil to pan ( I used my braising pan)
Squish the tomatoes into a bowl and set aside
Add onion and garlic to pan and sauté till onions are soft and translucent and garlic is fragrant
Add the tomatoes and pepper flakes to the pan, cover and simmer for about 20-25 minutes until sauce thickens.
Add the basil leaves and oregano, season with salt and pepper
I cooked the linguine and would have added it directly to the pan except that this batch of sauce was huge. I scooped out enough sauce to fill a quart container and then added the pasta to the pan.
I sprinkled it with grated parmigiano-romano cheese and served it in the braising pan.