<![CDATA[Author, Speaker, Kathy Bertone - Cooking!]]>Sat, 19 Oct 2024 08:54:35 -0700Weebly<![CDATA[Stupid Simple Pasta Sauce - Sorry Grandma! - Make it elegant for Guests by Adding. . . ]]>Sun, 25 Aug 2013 16:08:09 GMThttps://www.kathybertone.com/cooking/stupid-simple-pasta-sauce-sorry-grandma-make-it-elegant-for-guests-by-addingPicture
This is my go-to pasta sauce when having friends over or when attempting to get my husband in a romantic, "oh so lo me oh" mood. It is from my Italian grandmother but so simple you will be shocked. Here is the elegant tip: garnish with fresh basil (yes, you must go buy some if you don't grow it yourself which we will talk about later) and freshly grated parmessan cheese (ditto above although you can't grow cheese without a cow)

So here we go! Guests are coming tonight or this weekend. You can easily make this sauce ahead and refrigerate it for a day or two, or freeze it for use this weekend. It has great legs. I usually start it just before my guests arrive and let it simmer ever so slowly on the stove top until I am ready to serve.

This is for a dinner for 4 people. Adjust as necessary for more or less guests.

Go buy (don't worry - it's a short list):

1 Sixteen ounce can of whole tomatoes
One whole garlic head (KISS - get a small jar of prepared, minced garlic. It will keep, basically, forever.)
One yellow onion (KISS - any onion you have will do), Minced (that is, finely chopped)
Olive Oil, a few tablespoons
Fresh Basil Leaves
Fresh Parmasean Cheese 
Sea Salt or Kosher Salt (KISS - whatever normal salt you have will do.)
Italian spice mix which should consist of:  oregano, basil, 
Any kind of Pasta: 1 pound feeds 2 people if you are serving it as the main course, 2 pounds for 4 people, etc.
(Yes, I know you may have some left over but it is great as a leftover!)
A plastic potato masher. Yes, really.
A wooden spoon. I know, but it 's just so much more Italian.

Here is the stupid simple part:

On medium heat, heat a pot big enough for the batch on the stove top. Add a few tablespoons of olive oil and then the minced onion. Stir the onion around for 2 or 3 minutes. Add the minced garlic and STIR CONSTANTLY for a few minutes until garlic browns. 

(KISS: if your garlic burns at this stage you're toast. That is why I don't add the onion and garlic at the same time. The onion takes longer to wilt (get translucent) and the garlic much less.)

Pour in the can of whole tomatoes. 
FUN: use the potato masher to mash the tomatoes! Until you do this you have no idea how cool this is. Fast, simple. Turn down your heat or your tomatoes might jump out at you.

Add a palm-full of salt. 
Add a palm-full of the Italian seasoning mix
Throw in one of your fresh basil leaves

Cover and simmer (a very slow boil) on low for 30 minutes, stirring occasionally.

TASTE! Does it need more salt? Adjust carefully for your spices. Remember 
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