Tomato Sauce
  • 2-4 T. Extra virgin olive oil
  • 1 m. Red onion, diced
  • 3 Garlic cloves, minced
  • 2 T. Tomato paste
  • 14 oz. Can Whole peeled tomatoes, crushed by hand
  • 1 C. Wine
  • 1/2 C. Fresh water
  • Fresh basil, chopped
  • Red chili flakes
  • Smoked paprika
  • Kosher salt
  • Fresh ground black pepper
  1. Heat a sauté pan over medium heat. When the pan is hot add the oil wait for the oil to heat before adding the onion.
  2. When the onion has started to brown stir in the tomato paste and garlic, let this cook about 10 minutes, you want to caramelize the sugars in the tomato paste.
  3. Deglaze the pan with the wine by about half, stir in the crushed tomatoes, water and basil, then season with Add salt, pepper, paprika and chili flakes to taste.
  4. Cook the pasta a minute short of al dente, drain the pasta and add straight to the sauté pan, cook the last minute in the sauce.
  5. A. J. Di Liberti 2006
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