This pasta sauce recipe can be used for anything that calls for, well…pasta sauce. You can also use it for lasagna, as a dipping sauce for panini or mozzarella sticks, as the base for a meat sauce or for chicken parmesan. Basically, you can pretty much use it for any and all of your tomato sauce needs. Oh, and did I mention it takes no time and only five ingredients to make? Rad.
-two cloves of garlic
-red pepper flakes
-dried basil and/or oregano
-one large can of WHOLE tomatoes
-salt & pepper
Heat olive oil in a sauce pan on low heat. Use a garlic press to cut garlic. Throw in the garlic, basil and/or oregano and red pepper flakes. Make sure to mash the dried seasonings between your palms to release the flavors. Cook on low heat for about five minutes. Open the can of whole tomatoes. You can cut the tomatoes in the can by putting your knife up and down and through the tomatoes, or use a cutting board. Throw the tomatoes and all the juice in the sauce pan. Pour in a can’s worth of water. Turn the heat up to high. Once it boils, bring it back down and cover with a lid. Simmer until it reduces by half (about 20 minutes). You should periodically check in on the sauce and stir. Now season with salt and pepper and more dried herbs if need be. Cook for a few more minutes, then you’re done! Serve with any kind of pasta.
I like to add a lil bit of sugar too for that sixth ingredient. I like the mashing the seasonings in your hand to release the flavor trick — gotta do that from now on in all my dishes.
EE