Ordinarily, I’d space out the excitement that is posts about pasta sauce, but I promise, there’s a reason for so much sauce in so little time. Well, besides the fact that it’s pasta sauce. I call this one my “quick and dirty” pasta sauce, although there really isn’t anything dirty about it. Unless you count that if it fell on the floor, I’d probably still try to find a way to use it, it’s that good.
This sauce has been a quick go-to of mine for years, especially when fresh tomatoes aren’t in season. It starts with a few simple ingredients, a can of crushed tomatoes, and is just as good immediately as it is when it’s been simmering for a little while. I personally like it best after about twenty minutes of simmering, but if you don’t have that kind of time, feel free to pour it over pasta as soon as it’s heated through. I put sliced white mushrooms, about one cup’s worth, into this batch because I had bigger plans for it than pouring it over pasta. You could also add some chopped green pepper if you like, one of the best things about this sauce is that it’s versatile.
Quick and Dirty Pasta Sauce
- 1 onion, finely chopped
- 5 cloves of garlic, minced
- 2 Tbs. olive oil
- 2 Tbs. dried oregano
- 1 Tbs. sugar
- 1 tsp. salt
- 1 28 oz. can crushed tomatoes
Heat oil in a large skillet over medium-high heat.
Add onion and garlic and saute for 2-3 minutes, until soft.
Add the oregano and stir to combine, continue to cook for one more minute.
Add the canned tomatoes, sugar, and salt and stir to combine.
Continue to cook until heated through. You can serve it at this point or let it simmer, uncovered, on medium heat for twenty minutes to half an hour, stirring occasionally.
Makes 6 servings.
Source: Diana Dishes original