So I was trying out a new recipe ” Pasta Pomodoro”. However, I did not like the consistency of the sauce to accompany the pasta. Traditional Italian “pasta pomodoro” refers to a pasta dish that is prepared with olive oil, tomatoes, basil, and other fresh ingredients. The tomatoes from the can I was using were cut into rather large chunks and I ended up just pureeing the sauce. Therefore, creating another marinara sauce recipe.
I will have to revisit “Pasta Pomodoro” some day and I will be mindful of the size of the tomato pieces.
1 tablespoon olive oil
1/2 onion, finely chopped
1 can organic tomatoes, chopped
1/4 cup fresh basil leaves
fresh oregano leaves to taste
salt and pepper to taste
1. Heat the olive in small pan. Add the onion and cook over medium heat until softened. Stir in the chopped tomatoes and simmer for 5-6 minutes, or until the sauce has reduced slightly and thickened. (This is when I blended the sauce in the blender and returned it to pan after.) Add basil and oregano leaves. Season with salt and pepper.
2. Pour the sauce over pasta (we used farfalle pasta) and sprinkle with cheese. Serve immediately and enjoy =)
* Homemade marinara sauce has fewer ingredients than most store-bought pasta sauce. It also will likely have fewer calories and will have a lower sodium content.
* You can easily use garden-fresh tomatoes in place of canned tomatoes. Our tomato plants are still fairly small and have not even started flowering yet.