Learn how to make a plain, simple, no-frills, basic red sauce that tastes great on a variety of pasta and is not watered down with this recipe.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
284 Calories
Recipe Instructions
Step 1
Warm oil in a medium saucepan over low heat and sauté garlic; heat through until garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
Step 2
Add parsley, basil, and black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover the saucepan and cook for 25 to 35 minutes.
Step 3
Continue to let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform consistency.
Step 4
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 6 to 8 minutes. Drain and serve with sauce.
Ingredients
2 tablespoons dried parsley
2 cloves garlic
1 tablespoon dried basil
ground black pepper to taste
4 tablespoons olive oil
1 pinch crushed red pepper flakes
12 ounces angel hair pasta
1 (29 ounce) can Italian-style stewed tomatoes, drained
