Fast Tomato Sauce, with or without Pasta
Instructions:
- This tomato sauce is among the most basic and useful
all-purpose sauces and one that’s too easy not to make
yourself. The main recipe uses basic pantry ingredients
and is familiar to just about everyone, and the variations
show you a range of possible directions to take it. Add
cooked dried—or fresh—pasta and you have a simple
meal.
I suggest making double or triple batches of this sauce
and freezing some. Prepare the recipe through Step 2
(omitting the spaghetti, obviously, and the cheese), then
let the sauce cool, pack it away in freezer bags or tightly
sealed containers (small quantities are most useful), freeze,
and use within 6 months or so. You can defrost it slowly
in the fridge, faster in the microwave, or heat gently in a
covered pan, stirring occasionally to prevent sticking.
- Salt
- 3 tablespoons extra virgin olive oil or butter
- 1 medium onion, chopped
- 11/2 to 2 pounds canned tomatoes, drained and chopped
- Freshly ground black pepper
- 1 pound any dried pasta (spaghetti is the classic)
- Freshly grated Parmesan or other cheese, to taste (optional)
- Chopped fresh parsley or basil leaves for garnish (optional)
- Bring a large pot of water to a boil and salt it. Put the olive oil or butter in a 10- or 12-inch skillet over medium-high heat. When the oil is hot or the butter is melted, add the onion and cook, stirring occasionally, until soft, 2 or 3 minutes. Add the tomatoes and a sprinkling of salt and pepper.
- Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens, 10 to 15 minutes. Taste, adjust the seasonings, and keep warm. (Or let cool, cover, and refrigerate for up to several days; reheat gently before serving.)
- Cook the pasta in the boiling water until tender but not mushy. When it is done, drain it, reserving a bit of the cooking water. Reheat the sauce briefly if necessary.
- Toss the pasta with the sauce, adding a little more oil or some of the cooking water if it seems dry. Taste and adjust the seasoning, then toss with some cheese and parsley if you’re using it.