Super Quick and Easy Tomato Based Pasta Sauce

 Folks-

This is a very versatile base recipe. I've been using it for maybe 18 months now, and I don't think I've ever made it the same way twice. I don't remember exactly where I learned it, but I think it was a YouTube video. I'll include things I've tried that worked well in notes at the end, but believe me, it's super easy and versatile, and it's quick enough that you can start it when you set the water for the pasta on the stovetop to boil!

Here it is!

Base ingredients:

2 tbsp olive oil

About 1/3 of a medium onion, diced finely 

2-5 cloves of garlic, minced

A dash of a good salt

10-18 oz small fresh tomatoes, like grape, cherry, or constellation 

A ladle or two of your pasta water

Heat the olive oil in the bottom of a pan and sautee the diced onion with the salt just until it starts to turn glassy, then stir in the minced garlic and tomatoes. Cover and allow the tomatoes to steam until the skins just start to wrinkle a bit in spots, then mash them thoroughly with a potato masher or wooden spoon. Allow to simmer uncovered and stirring frequently until a rubber spatula pushed through it leaves a trail to the bottom of the pan, then add pasta water and continue to simmer until you again get a trail from your spatula. Turn off the heat and serve!

Additions that have worked: Tonight it was 1 tbsp Italian seasoning, 1 tsp balsamic vinegar, 1/4 cup sliced Kalamata olives, 1/4 tsp black pepper, and 1/4 cup chopped Italian Parsley. I added everything except the Parsley right after mashing the tomatoes, and I added half of the parsley right about the same time I added the pasta water, then the rest I put on top of the sauce in the serving bowl. In the past I've used zucchini slices, best added after the tomatoes have been mashed, carrot slivers added with the onions, diced celery, diced yellow squash, and other fresh veggies. I've also successfully used Creole Seasoning, crushed red peppers, Herbs de Province, and other seasonings. I suspect a good barbecue seasoning might work in certain cases.

Things that didn't: I don't recommend adding meat directly to this recipe. It just doesn't work for some reason. Meats tend to soak up the liquid and dominate the flavor in a negative way. I've tried crumbled hamburger, crumbled sausage, shredded chicken, and meatballs. If you want meat on your pasta, keep it separate until serving, then place it on top of the pasta and sauce on the plate. Same for cheeses.