30-Minute Pasta Sauce
photo by Missy Wombat
- Ready In:
- 1⁄4 cup olive oil
- 1 pinch red pepper flakes
- 1 pinch fennel seed (optional)
- 6 -10 garlic cloves, minced
- 1 (28 ounce) can tomatoes, with the juice, chopped (I do it with a pair of scissors)
- 2 teaspoons dried basil
- 2 teaspoons dried marjoram
- 1 teaspoon dried oregano
- 1 pinch salt
- Heat the oil in a large skillet.
- Add the pepper, fennel and garlic and saute a couple of minutes just until the garlic is golden (not brown!).
- Add the tomatoes with their juice, the herbs and salt.
- Stir to combine, bring to a good simmer, turn the heat to low and let cook, uncovered, for about 20 minutes.
- Mix with cooked pasta and serve.
- Note 1- add as little or much garlic as you like- we like a lot.
- The same with the other ingredients- add the herbs you want in the amounts you want.
- You can saute 1/2 of an onion with the garlic if you like it.
- Note 2- You can substitute fresh herbs, but if you do double the measurement, and add them during the last few minutes of cooking.
- Note 3- add some raw, peeled shrimp to the sauce for the last five minutes for shrimp pasta.
Questions & Replies
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Wow, this really was great! DH (who is the resident pasta fiend) says it is the best tomato pasta sauce he's ever had and insists I give it 6 stars! I think the chilli flakes give it a bit of extra something. I halved the recipe for the two of us, but still threw in 8 cloves of garlic, and it wasn't too much at all. The rest of the herb proportions were perfect - I look forward to trying this with some Italian sausage or grilled chicken; thank you for posting your wonderful recipe!
I think it's a good indication of how good this recipe is that we are making it so often that we are mixing up a whole jar of the herbs at a time so we can just add the pre-mixed quantities. This is an excellent sauce to have in your repertoire, it's so much better than a bought sauce and cheaper too.