The nice thing about a simple pasta in a simple tomato sauce is that is makes for a great Catholic Friday Night Supper or a side with other awesome Italian entrées. (And by entrée, I am referring to the American definition as in the main course or main dish. Why is that, by the way? I mean, why does the same word have different meanings depending upon which continent you happen to be standing on – shouldn’t it mean the same thing in America as it does in Europe?)
Sometimes I truly enjoy a simple pasta in a simple, basic sauce. A little warm bread, a nice glass of wine and I’m set for the evening.
Hum – I think I’ll take my plate outside . . . are you coming?
Pasta in a Basil Tomato Sauce
1 lb Spaghetti
1 pinch salt
In a tall pot, bring water to a full boil. Add a pinch of salt. Cook pasta until al-dente, about 8-10 minutes. Drain Pasta and keep warm.
While the water comes to a boil and the pasta cooks, make the simple Basil Tomato Sauce.
Basil Tomato Sauce
3 Garlic Cloves
1/2 cup white onion, chopped
4 Basil Leaves, or to taste
2 tablespoon Olive Oil
2 cups Italian Stewed Tomatoes
Salt to taste
Pinch of Sugar
Peel and mince garlic. Set aside.
Peel and dice half of a white onion, set aside.
Tear basil leaves into small pieces or dice fine and set aside.
In a medium saucepan, heat up the olive oil. When hot, saute the onions for a few minutes or until starting to brown. Add the garlic and saute 30 seconds. Carefully add in the tomatoes (the juices may cause the hot oil to sputter) and stir together.
Turn the heat down to low and add in the basil leaves. Simmer, with a slight bubble, for 15 minutes.
Taste, season with salt and sugar as needed.
3 or 4 Basil Leaves
Parmesan Cheese, if desired
Serve pasta in bowls. Ladle sauce over pasta, pulling the spaghetti through the sauce to coat. Garnish with basil leaves. Pass the Parmesan cheese table side if desired.