Our Veggie Kitchen

I've been making this sauce for as long as I can remember, probably starting in high school. It's a simple chunky sauce with a velvety texture. And it's fast. It will cook while the pasta cooks and there is no prep work; no chopping; no mincing no nothing. And, strangely enough, I prefer this with dried herbs. It might be me romanticizing the days of no garden & no money, but the aroma of the dried basil is a pleasant bonus.



Pasta with Tomato & Wine Sauce
1/4 cup olive oil (don't skimp, really)
6 cloves garlic, whole, but crushed slightly
28 oz can diced tomatoes
1/2 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbs dried basil (or 1/4 to 1/2 cup fresh)
1/2 tsp dried oregano (or 1/2 tbs fresh)

Set a pot of water to boil for the pasta. While the water heats, heat the oil in a sauce pan. Add the garlic and cook over medium-high heat until the garlic browns. Press the garlic against the side of the pan and discard. Add the remaining ingredients and set the heat so it gently boils. Cook, stirring occasionally until the sauce has thickened and the pasta is ready. As you stir, break the diced tomatoes up with your wooden spoon. When the pasta water boils, toss the pasta with the sauce and serve.

4 Servings: 620 cal (16g fat, 99g carbs, 17g protein)