The simplest pasta sauce you need to make and know how to make
Even a bad cook can make this....trust me, I am a bad cook.
I thought pasta sauce would be a difficult sauce to make. I learnt the hard way to make it, lots of trail and error. As it turns out to be quite simple to make. Here is the recipe for it, its authenticity - not much, but I know an Italian (Sicilian) who likes it, he was born and raised in Italy. I just call it 'My Sauce'
What you will need:
Firstly, you will need a sauce pan or a deep dish pan, a spoon or spatula. Then the ingredients: 2 cans of peeled tomatoes (plum tomatoes, if you can get them), a few cloves of garlic (peeled, chopped or crushed), a chopped onion, oregano about a teaspoon (from a bottle is perfectly fine), basil a few leaves, and some olive oil, and the obvious Salt.
what order to do things in:
Put the sauce pan on the stove over medium heat. Then add about two teaspoons of olive oil followed with the chopped onion. Stir the chopped onion, it will turn semi-tranparent, when that happens, add the garlic and stir for about 30 seconds.
Next add the cans of tomatoes, liquid and everything. Add some water to both cans and shake the cans and then add that water too. Crush the tomatoes using a spatula or if you have a potato masher that would be good too. Add the salt now - about a pinch. Give it a stir, bring it up to a boil i.e. you see some bubbles on the surface, as soon as you see that turn the stove to the lowest setting it has (not off). Let the sauce simmer for about 20 mins, it will thicken a bit and that is alright.
Now turn the stove off add the basil leaves (just tear them in your hands) and give it a good stir and cover the sauce pan and let it sit for 3-5 minutes. Then add it to your pasta and enjoy. Obviously when you add it to pasta add some cheese to it, even if you don't it is still good. You don't need to add anything else.
You can keep the extra in the fridge...
Thank me later.