Straight up simple marinara sauce - you can always put your own spin on it. But this is a good base to build upon. And it's tasty just as it is.
1 can whole peeled tomatoes
1 large yellow onion chopped
1 TBS garlic chopped
4 TBS olive oil
1 tsp dried oregano
1/2 tsp dried thyme
salt
pepper
2 TBS fresh basil leaves chopped
Heat the oil and add the onion and garlic. Saute till the onions are nicely browned, almost 10 - 12 minutes. Add the dried herbs and fry for couple of minutes. Add the canned tomatoes, straight from the can, and use a potato masher to break up the tomatoes in the pan itself. this way you won't lose any juices.
Bring to a boil. Use an immersion blender to break down the sauce, you don't have to make it perfectly smooth. But don't keep it too chunky, or it will not cling to the pasta.
Finish the sauce with half cup of pasta water (water that you boiled the pasta in). Sprinkle the chopped basil leaves on top. Ladle the sauce out in a saucepan, add the pasta to it, it should be cooked a little less than al-dente. The pasta will continue to cook in the sauce and be perfectly al-dente by the time it hits the plate.
1 can whole peeled tomatoes
1 large yellow onion chopped
1 TBS garlic chopped
4 TBS olive oil
1 tsp dried oregano
1/2 tsp dried thyme
salt
pepper
2 TBS fresh basil leaves chopped
Heat the oil and add the onion and garlic. Saute till the onions are nicely browned, almost 10 - 12 minutes. Add the dried herbs and fry for couple of minutes. Add the canned tomatoes, straight from the can, and use a potato masher to break up the tomatoes in the pan itself. this way you won't lose any juices.
Bring to a boil. Use an immersion blender to break down the sauce, you don't have to make it perfectly smooth. But don't keep it too chunky, or it will not cling to the pasta.
Finish the sauce with half cup of pasta water (water that you boiled the pasta in). Sprinkle the chopped basil leaves on top. Ladle the sauce out in a saucepan, add the pasta to it, it should be cooked a little less than al-dente. The pasta will continue to cook in the sauce and be perfectly al-dente by the time it hits the plate.
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