there is no compliment like that of someone you love dearly walking through the door after you’ve whipped up a quick dinner only to say that smells amazing.
I’m loving being in a place where I can cook all the time. While this situation (read: unemployment) is far from ideal, its wonderful to be passionate about something again.
I’ve been able to spend my days with a loose schedule of job hunting and cooking and so far its worked pretty well. The other day I went to the open air market nearby to grab up the Jersey tomatoes that were just about to turn and transform them into something delicious. I selected a pound of fresh papardelle from a local shop because its my firm belief that on the rare occasion we have pasta, we should do it right!
This tomato sauce recipe is as easy (and delicious) as it gets.I would love to make a few extra containers of it to freeze to help us make it through the long Winter. However, given that I eat it with a spoon straight from the container, the likelihood of that happening is slim.
Homemade Tomato Sauce
2 lbs very ripe local tomatoes, seeded and roughly chopped (yes, i leave the skin on)
1/4 c. olive oil (this makes for a “eat it with a spoon” sauce. Alter to suit your preferences)
3 cloves of garlic, minced
1/4 c basil sliced into ribbons (stack leaves on top of one another and roll into a tight cylinder. slice with a paring knife)
salt/pepper to taste
red pepper flakes (start with 2 shakes… the more you use the hotter your sauce!)
Start with heating the olive oil over medium heat. Add garlic and cook until fragrant. Add tomatoes bring to a boil and reduce heat to medium-low (sauce should bubble a bit). Stir in basil and seasonings. Cook for about 20-25 minutes until sauce thickens well (it should not look “liquid-y”).
Mix into cooked fresh pasta (cooked according to package) so that pasta is evenly coated. Top with extra basil and Pecorino Romano cheese. Buon Appetito!