So I cannot take any props for this recipe. It comes from my cousin who until I lived with I could have sworn didn’t know his way around the kitchen. To my knowledge, him and his friends only knew how to dial the phone for pizza and where to get Halloween candy from.
Cut to when Geoff and I lived together… The bulk of the dinners originally came from me until one night when I didn’t feel like cooking. That night, Geoff stepped up and this pasta sauce is what came out of the kitchen. No one had ever made a simple can of tomato sauce taste SO SO good. Must be those Italian genes Geoff got but at the time I didn’t know this cooking side of him existed and I was speechless. Now I know to trust what Geoff will make in the kitchen and hope he cooks for me more (please!).
This pasta sauce is now my weeknight go-to for a quick, easy, and delicious meal. I hope you enjoy!
- 1 package pasta (if you're using gluten free, have you tried quinoa pasta?! It's my new fav)
- 1 14 oz can whole peeled tomatoes (or 1 14oz can tomato sauce, if you want it to be really simple)
- 1/2 medium onion (diced)
- 3 cloves garlic (minced)
- Fresh Basil (as much as you want)
- Salt and Pepper
- Olive Oil
- Parmesan (optional)
- Generously coat a frying pan with olive oil and heat over medium heat. Once warm, saute onion and garlic until translucent, be careful not to overheat the onions and garlic as these perfectly translucent are what makes this sauce so good. Add in tomatoes (or tomato sauce) and crush with a spoon or a potato masher. Turn heat to low. Add in salt and pepper as well as basil (save some for garnishing if you'd like) and let simmer until the pasta is done (start cooking the pasta now).
- Bring a large pot of water to boil and cook pasta as per the package instructions.
- Once the pasta is done, drain and rinse. Place pasta back into the pot it came from and add in tomato sauce. Stir until sauce is evenly distributed.
- Plate and garnish with basil and Parmesan cheese.