Simply Spaghetti

Sometimes life isn't all about complicated meals ... as much as I'd like them to be. I'm pretty adept in the kitchen and can usually create or emulate most dishes even if they're fairly complicated. But I have to admit, sometimes I'm in for an easy evening and that's tonight. Spaghetti with tomato basil sauce!

I like meatballs, I like pasta sauces with loads of ingredients ... BUT ... there is always something comforting and fulfilling in a plate of pasta with tomato basil sauce. It's cheap, it's easy and most of all, it's GOOD! Why would you want to spend $2 on a jar of pre-made sauce when you can make your own for about half of that as well as knowing it's fresh and you can control the sodium, sugars and ingredients!

I keep a literal stockpile of 28 ounce cans of tomato product in my pantry ... it's a staple. And though you can make this with almost any type of product from whole tomatoes to diced tomatoes, the easiest way to get away with a great and easy tomato basil sauce is to use a can of crushed tomatoes. Why? Well, they're already crushed and you skip out on half of the work. If you use whole tomatoes, after they cook down, it's easy to crush them in your pan ... no worries. But by the time the pasta water boils and your spaghetti is done, your sauce will be too if you use crushed tomatoes! So, here we go:

My Best Tomato Basil Sauce

• 1 28 oz can of crushed tomatoes
• 3 TBSP olive oil
• 3 large cloves garlic (or 4-5 smaller cloves) minced
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp crushed red pepper (or more to taste)
• 2 TBSP sugar
• 2 TBSP fresh chopped parsley (or 1 TBSP dried parsley)
• 2 TBSP fresh torn basil - about 12 leaves (or 1 TBSP dried basil)

To a hot skillet or saucepot, add the olive oil. First of all, get used to using your eyes ... try NOT to measure the olive oil! About 3 turns around the pan is 3 tablespoons. Go ahead, trust yourself! Add your minced garlic and literally let it cook for about 45 seconds and the oil will be flavored. If you cook it much longer, your beautiful white garlic will turn a very burnt, ugly brown and you'll have to start over!

Add your crushed tomatoes to the oil and garlic and immediately turn the heat to a medium setting. Stir this well. Add the salt, pepper, crushed red pepper and sugar and stir to mix. (NOTE*** If you are using dried parsley and basil, add it now!) Let this mixture simmer for 15 minutes. Add your fresh chopped parsley and basil and stir through the sauce as they need no more than 5 minutes to fully flavor your tomato basil sauce. It turns out pretty much perfect every time!

To eat it like an Italian, drain your 1 pound of cooked pasta (preferably spaghetti) and return it to the cooking pot. Pour the sauce over the pasta and mix through. Don't put it on top so that there is "white" spaghetti showing ... I can promise NO ONE in Italy eats it that way!

Place pasta on a platter and put a generous helping of real, freshly grated parmesean cheese on top. Or, you can plate individual plates and do the same. But promise me, you WON'T use grated cheese from a plastic jar!

As always, until next time, ciao.....