We find that many people think all pasta sauces require long, slow cooking. Though this is true of the famous Neapolitan ragus or Italian American “Sunday Sauces”, they are equally fond of the quick-cooked tomato sauce varieties. This easy-to-prepare beauty is perhaps the most utilized pasta sauce in Southern Italy. It can be made quickly while the pasta water is coming to a boil and the pasta becomes al dente. No need to use bottled sauces when this Half Hour Sauce (maximum) can be made.
Let's Cook
In a large skillet, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is soft, 8 - 10 minutes. Add the garlic and 1 tsp. salt and cook for one minute.
Add just the tomatoes to the pan, breaking them up with a wooden spoon into 3/4 inch chunks. Stir well. Add thyme, salt and either hot red pepper flakes or black pepper to taste. Increase the heat slightly and bring to a brisk simmer, adjusting the heat as the sauce cooks down. Stir frequently and simmer for about 15 minutes, until the sauce has thickened and reduced. It should have the consistency of cooked oatmeal.
Add the chopped basil or parsley to the sauce at the end of cooking, right after you add your pasta or before using as a sauce for topping meat or vegetables.
To multiply the recipe: The recipe can be doubled or tripled. Use your judgment and taste. A larger quantity of sauce will take longer to cook.