It’s Sunday morning and it’s cold outside. I need the smells of onions and garlic to permeate through my kitchen. If you haven’t caught on yet, cooking is an emotional experience for me. It’s my way of centering myself, of finding clarity, of soothing my soul.
On this holiday weekend, we have a jam packed schedule (um, where’s the holiday part of this?). Today, we’re off to see our local professional soccer team play and I know we’re going to want a warm, home cooked meal when we get home, so what better than pasta? Tonight, I’m envisioning mezzo rigatoni topped with sauce and a dollop of ricotta cheese. I can taste it now!
Ingredients (in order they are used)
1/2 large onion, diced
4 cloves of garlic, pressed
2 tablespoons olive oil
1/2 teaspoon salt
2 28 oz. cans of crushed tomatoes
1 14.5 oz. can of petite diced tomatoes
2 bay leaves
2 teaspoons basil
1 teaspoon salt
1/2 teaspoon pepper
In a large sauce pan, saute onion, garlic, and olive oil until onions are translucent.
Sprinkle 1/2 teaspoon on the onions and garlic while they cook. Add tomatoes. Stir. Add bay leaves, basil, salt, and pepper. Taste and add additional spices as desired. Allow the sauce simmer. Stir (and taste!) periodically. Serve over pasta, spaghetti squash, or use in a pasta bake.
Notes: If you have sausage or meatballs, consider cooking them and then adding them to the sauce. Allow the meat to simmer with the sauce, thereby enhancing the sauce’s flavor.
This sauce recipe does not come from a source recipe – just my noggin.
Just a quick update to say that this sauce was delicious! Here’s a picture of dinner: