This is my standard go to when I need a quick tomato sauce. Besides using it to dress pasta, I use it for pizza and for eggplant parmigiana among other things. I hate anchovies, so I leave them out!
Makes Enough Sauce For 3/4 lb. – 1 lb. Spaghetti or Spaghettini
1 clove garlic, minced
2 – 4 Tbsp. EVOO (according to your taste)
2 ½ cups canned Italian (plum) tomatoes, chopped
½ tsp. dried oregano, or 1 ½ tsp, finely chopped fresh oregano
2 Tbsp. chopped fresh basil
1 Tbsp. finely chopped flat-leaf parsley
Finely grated Parmigiano Reggiano or Pecorino Romano
Salt & pepper to taste
(opt.) 1/8 to 1/4 tsp. chili flakes ( gives a bit of zip to the sauce)
(opt.) finely chopped anchovies
Heat oil in large saucepan until warm. Add minced garlic & anchovies, if using. Saute lightly for approximately 1 minute. Do not brown the garlic. Add dried oregano & chili flakes if desired. If using fresh oregano, add it when you add the rest of the fresh herbs. Add the chopped tomatoes & bring to a boil. Lower heat & simmer for 15 to 20 minutes until slightly thickened. Approximately 5 minutes before sauce is finished cooking, add all the fresh herbs.
In a large, warmed bowl, toss drained pasta with tomato Sauce & serve immediately with grated Parmigiana Reggiano or Pecorino Romano if desired.
