Recipe by Pierre Dance
This is from James Barber, 'The Urban Peasant'. It's just what the name implies, quick and simple, oh yes, don't forget delicious. It's that too. It's a great dish to whip up while your guests are sitting on the other side of the kitchen bar sharing a glass or two of Riesling. Then serve at the kitchen table over spaghetti with garlic bread on the side, for sauce control. With the pasta serve a nice robust Chianti. This is a great side dish for anything off of the grill.
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, pressed
- 4 tomatoes, very ripe, chopped
- 1 tablespoon tomato paste
- 1⁄3 cup red wine
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup fresh basil
Directions See How It's Made
- Heat a large frying pan over med-high heat.
- Add olive oil.
- Sauté (stir fry) onions for 2 minutes.
- Add garlic sauté another minute.
- Add tomatoes and tomato paste, cook for 2 minutes.
- Add wine, reduce heat, simmer for 20 minutes.
- Keep an eye on it, add more wine as necessary to keep a bit of liquid in the pan.
- Season with salt and basil.
- Serve over spaghetti or maybe angel hair pasta.