Sunday night Ziv was working in the studio (which has been a daily occurrence as of late.) I didn’t want to bother him in the midst of his mixing-craze, nor did I want to risk hopping in the car for a grocery run (I have been house-ridden the last few days due to a minor foot injury from last weekend,) so for dinner, I had to make do with what I had.
First thought: The tomatoes from this week’s CSA need to be used
Second thought: Basil + parsley are growing old in the fridge
Third thought: My favorite Gia Russa Itallian pasta in the pantry
Fourth thought: Fresh home-grown garlic arrived at my door last week (courtesy of the man I met on the plane in March – yay for new friends!)
Hmmm… I feel a recipe coming on.
Wait for it…a fresh, made from scratch, thick + chunky spaghetti sauce?
Don’t mind if I do.
And that’s when this happened.
A definite recipe keeper and pulled off in quite the pinch!
Too much for hump day?
Ehh, I think you can handle it :)
- 3 large tomatoes, seeded + diced (skins removed, if preferred; I didn't bother)
- 4 large garlic cloves
- 1 large yellow or sweet onion, diced
- 1/4 cup sun-dried tomatoes (packed in olive oil)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup dry red wine, optional (or cooking wine if you don't have any red on hand)
- 1 TBSP. olive oil
- 1/2 tsp. dried oregano
- 1/4 tsp. kosher salt (or to taste)
- 1/4 tsp sugar (I advise not to use the sugar if you do not use wine in this recipe)
- Pasta of choice
- Add the oil + onion into a medium pot and saute over medium heat for about 5 minutes, until the onion is translucent.
- Add garlic and continue to saute until just fragrant, about 30-60 seconds.
- Stir in the diced tomatoes and increase heat to high-medium to bring to a low boil.
- When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.
- Add sun-dried tomatoes into a food processor along with 1/2 cup of the sauce + pulse until well combined. Stir this mixture back into the tomato sauce in the pot.
- Pour the wine over the tomato mixture and stir in the minced basil, parsley, oregano, salt, and sugar. Continue cooking until thickened to your liking and then remove from heat.
- Serve sauce over pasta noodles of your choice!
From fork to face.
I cannot remember when I made tomato-based spaghetti sauce last, and now I’m wondering why in the world that is.
Next time I will think of adding some meat(less) balls to the mix. Maybe a lentil-walnut ball…
Lunch this week? Leftovers with a side of home-made garlic bread. But I think that was obvious.
It’s Wednesday. Treat yo’self.
Oh, I almost forgot! I wanted to leave you guys with a some cuteness overload this evening. Vin was a great nanny this weekend, he stayed by my side the entire time!
I mean seriously, just look at his little face!