Sauce of the Day: Sicilian Tomato Pasta Sauce

by Shawnda on January 18, 2007

in Pasta, Rice, and Grains

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We do pasta in this house – and a lot of it. When I met my husband, pasta was the staple of his diet, highlighted by the occasional Stouffer’s Frozen Lasagna, Subway’s Meatball sub, and Red Baron’s Sausage & Pepperoni pizza.

Meatless pasta sauce was a foreing concept to my husband but he quite enjoys them now. The ever-changing cast of fresh herbs, produce, and the occasional splash from a good bottle keep us both happy – he’s happy becuase he gets his pasta; I’m happy because it’s way more creative than busting open a jar of Prego.

I’ve done the no-carb thing before but I’d rather stick to the smart carb thing. We’re believers in “everything in moderation” rather than “carbs are the devil.” Keeping portions in check, limiting the amount of homemade bread we consume (that’s a tough one!), enjoying fresh ingredients prepared with healthy oils, and popping one cork a week has been our plan.

Turn the leftovers of this Sicilian-style tomato sauce (if you have any) into a very flavorful meat sauce the next day… or just leave it as is and enjoy it all the same!

Ingredients
2 Tbsp olive oil
2 Tbsp onion, chopped
1 clove garlic, minced
4 medium tomatoes, blanched, peeled and chopped
28 oz can whole tomatoes (unflavored)
1/2 cup white wine or chicken stock (a dry sauvignon blanc works great!)
1/4 tsp dried rosemary, crushed
1/4 tsp marjoram
1/2 tsp salt
Freshly ground black pepper, to taste
1 Tbsp parsley, chopped

Saute garlic and onion in olive oil until onion softens.

Add tomatoes, wine, rosemary, marjoram, salt, and pepper and bring to boil.

Reduce heat to low and cook uncovered for 25 minutes.

* Remove from heat, stir in parsley.

Pour sauce over pasta, toss and serve.

* (Optional step) Stir in 2 butter and allow it to completely melt before removing from heat. This will enrich the flavor a bit and add “North Country” flair to the dish.

Recommended pasta shapes: String or tube styles

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