Author Notes
The original idea for this recipe, which has evolved quite a bit, came from the 101 cookbooks blog. I was living with a vegetarian and I didn't like tomato sauce. Over the years, with a very busy life, this ended up being our go to recipe for a fast dinner which a nice glass of wine! It's done in 15 minutes, and everything is almost always on hand. —Kristin
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Ingredients
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1 teaspoon
Red Chile Flakes (to taste)
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2 tablespoons
Olive oil
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1
16 oz can of San Marzano Tomatoes
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1 teaspoon
Dry Oregano
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1 teaspoon
Dry Marjoram
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2 tablespoons
Tomato Paste
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1/4 cup
or more, red wine
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1/2 teaspoon
Salt to taste
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Black pepper (cracked)
Directions
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I love making tomato sauce on a busy day -- it can be ready just as fast as the pasta with great results. Take about a teaspoon of red chili pepper flakes and heat them on high in a frying pan. Once fragrant, add olive oil. When sizzling, add one can of San Marzano whole tomatoes (with basil if possible, my favorite is La Strianese). Turn to med/low and add 1 ts each of dry basil, marjoram, oregano, 2 Tbs of tomato paste, wine to taste, salt and cracked pepper. Break up the tomatoes as you stir. The sauce will be done at about the same time as the pasta. Adding fresh basil is a nice touch. Serve with pasta, add a lot of freshly grated parmesan on top.
Note: you can try other tomatoes, but using San Marzano does make a difference.
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Serve with pasta and a heaping serving of freshly grated parmesan. And, of course, a glass of wine.
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