"Pasta" with Fast Tomato Sauce

By cwaldron09

This tomato sauce is among the most basic and useful all-purpose sauces and one that's too easy not to make yourself. The main recipe uses basic pantry ingredients and is familiar to just about everyone, and the variations show you a range of possible directions to take it.

Ingredients

• 3 tblsp extra virgin olive oil or butter
• 1 medium onion, chopped
• 1.5 - 2 lbs canned tomatoes, drained and chopped
• salt + pepper
• 3 medium zucchini, spiralized with green blade
• Freshly grated Parmesan or other cheese, to taste (optional)
• Chopped fresh parsley or basil leaves for garnish (optional)

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Put the olive oil or butter in a 10-12 inch skillet over medium-high heat. When the oil is hot or the butter is melted, add the onion and cook, stirring occasionally, until soft 2-3 minutes. Add the tomatoes and a sprinkling of salt and pepper.

Step 2

Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens, 10-15 minutes.

Step 3

Add the spiralized zucchini 'noodles', toss to combine with the sauce, and cook for 3-4 minutes until slightly softened, adding a little more oil and water if the sauce seems dry. Taste and adjust the seasoning, then toss with some cheese and parsley if you're using them.

Step 4

Fresh Tomato Sauce Variation - A superb option and useful for all the variations, but only for a couple of months a year (works best with butter). Substitute chopped fresh ripe tomatoes (preferably peeled and seeded, about 2 cups) for the canned. Cooking time will be about the same. Garnish with lots of Parmesan or chopped parsley or basil.

Step 5

Garlicky Tomato Sauce Variation - Omit the onion. Lightly crush and peel 2-10 (or even more) cloves garlic; cook in the oil or butter over medium-low heat, turning occasionally, until golden brown, about 5 minutes. Raise the heat, add the tomatoes, and cook as directed. Garnish with parsley or basil.

Step 6

Spicy Tomato Sauce Variation - Known as arrabbiata, this is one of those rare dishes in which the garlic is actually browned intentionally; still, don't overcook it. Omit the onion; put about 1 tablespoon chopped garlic in the oil along with 3-5 (to 10 for that matter) small dried red chilies. Cook, stirring, until the garlic is brown, then turn off the heat for a minute, add the tomatoes, and resume cooking. Remove the chilies before serving if you like. Garnish with parsley or basil