Prep 10 mins
Cook 24 mins
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
- 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.