| Ingredients |
| 2 |
tbsp. extra-virgin olive oil |
| 1 |
small (or 1/2 medium) onion, finely chopped (about 1/2 c.) |
| 2 |
large cloves garlic, minced |
| 1 |
28-oz. can plum tomatoes, drained and diced in 3/4 inch chunks |
| 1/2 |
tsp. salt |
|
Hot red pepper flakes or freshly ground black pepper to taste |
| 10 |
leaves of fresh basil or parsley
|
| Method |
 In a 1 1/2 - 2 qt. saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is soft, 8 - 10 minutes. Add the garlic and cook for one minute.
|
|
Add the diced tomatoes to the pan and stir well. Add 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. |
|
Add a few torn basil leaves or a tablespoon of finely cut parsley to the sauce while it is simmering, then add the remainder at the end of cooking.
|
|
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.
Makes about 2 c. – enough for 12 oz. pasta serving 4.
Preparation time: 30 minutes. |
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