Also-you might hear a lot that you should use San Marzano canned tomatoes. They are more expensive and chefs claim they make the best sauce. You can get them right at Waldbaums, but whatever, you wanna get fancy get them- I just use the regular crushed tomatoes when it goes on sale. As described by Wikipedia: Compared to the regular Roma tomatoes with which most people are familiar, Marzano tomatoes are thinner and pointier in shape. The flesh is much thicker with fewer seeds, and the taste is much stronger, more sweet and less acidic. They originated near the area of Naples, Italy.
- 1 (28oz) can of crushed tomatoes (try and get the no salt added one)
- 1 onion, chopped (I use the regular white ones)
- 3 cloves of garlic, minced
- 1 tablespoon each of dried basil* and oregano
- 1 tsp of crushed red pepper flakes (you can go more if you like it spicier)
- 2 tablespoons of salt (Kosher of course)
- About 10 grinds of fresh black pepper
- Olive oil- I use Extra Virgin
- Dry white wine
- About a 1/2 to one cup of water
- In a sauce pan (or skillet) lightly coat the bottom of the pan completely with oil (I know it might sound like a lot but it is an ingredient in the sauce that makes it taste good-that is why I recommend using Extra Virgin)
- Heat the oil to about medium-medium high and then throw in the onions and garlic along with a pinch of salt and a couple grinds of pepper. Do not let the garlic brown- it tastes bitter when it goes too far-if it seems like its getting brown too fast- turn the heat down. Let the onions become translucent, then deglaze the pan with about a 1/2 cup of dry white wine.
3. Let the wine cook out for a min or so then pour in your tomatoes and stir to combine. Usually my sauce is a bit thick at this point-this is why I add a little water until I like the consistency BUT this step is completely optional- if your using a thinner canned tomato or like really thick sauce don't add water, it's really all personal preference. You definitely don't want this sauce to be too thin (that's sauce making part 2 recipe).
4. This is when you add all your spices and stir to combine. Bring to a boil and then reduce to a simmer. I've eaten the sauce right away, but if you have the time, the longer it simmers, the better it is. If you do simmer for a while and it seems that the sauce is reducing too much- just add a little water to get it back. I would recommend using a cover when simmering the sauce- it splatters all over the place in my kitchen. You just have to stir occasionally.
BUT if you're hungry right now- as soon as the sauce comes to a boil, reduce to a simmer and then throw your pasta in (a separate pot of boiling water obviously) and cook the pasta to al dente (aka about a min before it's done-see my how to make perfect pasta for more on this) then toss with the hot sauce- by the time the pasta gets to your table (or your mouth) it'll be fully cooked!
Wanna eat now?! Make this sauce with Perfect Pasta tonight!