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Categories:
tomatoes fresh basil garlic olive oil sugar kosher salt black pepper red pepper water parsley mushrooms Angel
Viewed: 49 - Published at: 3 years agoIngredients
- 1 can whole peeled Roma tomatoes (28oz), reserve juice {I prefer San Marzano tomatoes for the quality, but any will do}
- 14 Fresh basil, torn into medium-sized pieces
- 6 clove Fresh diced garlic
- 3 tbsp olive oil
- 1 1/2 tsp sugar
- 1 1/4 tsp kosher salt (add more/less to taste)
- 1 tsp black pepper
- dash red pepper flakes
- 1/3 cup water
- 1 tbsp Fresh parsley, torn
- 1 can sliced mushrooms (13 oz)**you can use fresh if desired, but may need to simmer a bit longer due to their water content **
- 1 box Angel Hair pasta (or your preferred type)
Method
- Heat olive oil in large saucepan.
- Cook diced garlic in oil on medium heat for 30 seconds.
- Remove from heat.
- The fun part (lol): With clean hands, take each whole tomato from the can and crush into saucepan with your garlic.
- Use your fingers to make sure the tomato pieces are not too large.
- ** Take care, the tomatoes will "squish" out their contents ALL over if not careful :)** Add remaining tomato juice from can.
- Stir.
- Put garlic/tomato mixture back on heat and add water, sugar, pepper and kosher salt.
- Simmer for 5 mins.
- Add basil, parsley, mushrooms and red pepper flakes.
- Add any large stems from the basil to add flavor.
- Stir and simmer for another 30-35 mins on med-low heat, or until sauce cooks down to your desired thickness.
- Remove basil stems.
- Sauce is ready for the table or the freezer :)
- Cook pasta per directions and serve with sauce.
- **Note: I have added numerous ingredients to this simple and versatile sauce.
- It goes great with olives, artichokes, shrimp or zucchini added.
- Pair with pasta, chicken, rice...etc.
- I usually serve with crusty bread and lots of parmigiano cheese!
- Enjoy.
- **
