The other night I was craving pasta. More specifically, I was craving the taste of fresh, crushed tomatoes combined with basil and oregano. Not having a tomato sauce handy I did what anyone with an Internet connection and a tablet would do and I surfed for a recipe. I came across this one and it sounded both delicious and something I could tackle with limited time (I didn’t get my craving until 6:00 p.m. on a Saturday night and knew I’d still have to go to the grocery.)
The sauce was delicious, but be warned, the red pepper gives it more of a “bite” than I’d anticipated. I put this over whole wheat spaghetti, garnished it with fresh basil, oregano, and shaved parmesan cheese, and served it with a simple salad. Unfortunately, as a result it didn’t satisfy my craving for the flavor of fresh, ripe tomatoes, but I’ll make it again regardless.
Makes about a quart of tomato sauce.
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
- Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan.
- Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown.
- Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.
- Remove from heat and carefully take a taste. If the sauce needs more salt add it now.
- Stir in the lemon zest.