Everyone has their own secret recipe to a delicious pasta sauce that can be used in many dishes. This happens to be mine! Two things a pasta sauce should always have in my opinion is garlic, and lots of fresh herbs for an earthy taste.
4 heads of garlic, not separate cloves
5 teaspoons extra virgin olive oil
- (A nice little hint with olive oil is that the better oils are always in a dark container. May cost an extra buck or two but so worth it for taste.
28 oz can of crushed tomatoes (preferably all natural, with no additives)
6 oz can of tomato pasta
1/2 cup finely chopped basil
1 1/2 teaspoon sea salt
1 teaspoon dried oregano
Black pepper and garlic powder to taste
To start the sauce, you have to roast the garlic. If you are unfamiliar with roasting garlic, don’t worry because it is fairly simple.
Preheat the oven to 400 degrees. First, you have to chop one end of each garlic head. This exposes the very top of the cloves inside. When you are done with that, drizzle the garlic in olive oil and wrap the garlic heads in aluminum foil. Roast for about 30-40 minutes. Let the garlic cool then remove from foil and remove the cloves with a small spoon and crush in a small bowl. Set aside and begin to prepare the rest.
In a medium sauce pan, combine all of the ingredients over medium heat. Bring to a simmer and let simmer for about 20 minutes. Salt and pepper will have to be adjusted as you go.
It’s that easy! I use this sauce for stuffed shells, chicken Parmesan, spaghetti and meatballs and lasagna.
My next post will incorporate this sauce in a Chicken Parm dish 😋