1 pound uncooked angel hair pasta or thin spaghetti
freshly grated Parmesan cheese for serving
DIRECTIONS
Place the chopped tomatoes into a large pot over medium-high heat.
Cook the tomatoes, breaking up the tomatoes as they cook, until the liquid released from the tomatoes begins to boil rapidly.
Reduce the heat to medium and simmer, occasionally breaking up the tomatoes, for about 6 minutes.
Use an immersion blender to blend the tomatoes well or transfer the tomatoes to a stand blender and blend until no chunks remain.
Place a colander over a large container then pour the blended tomatoes through the colander and stir the blended tomatoes with a wooden spoon and keep stirring until only mostly seeds and skin remain in the colander.
Discard the seeds and skin then put the tomato sauce back into the pot and stir in the garlic, onion, oregano, basil, 1 tsp salt, and 1/4 tsp black pepper.
Place the tomato sauce back on the stove over medium heat and cook, stirring occasionally, until it just begins to boil.
Reduce the heat to medium-low and simmer, stirring occasionally, while you cook your pasta.
Bring a large pot of water to a boil then cook the angel hair pasta according to package directions, a couple minutes shy of al dente.
Drain the pasta then gently stir it in with the tomato sauce.
Take the pot off the heat then taste and season with salt & pepper.
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