SERVES 6
SERVES 6
I always keep these ingredients stocked so I can whip up this meal in just minutes. It’s fast, simple, and delicious!
SAUCE
2 cans (28 ounces each) peeled tomatoes, coarsely chopped with juice
1 medium onion, chopped
6 garlic cloves, sliced very thin
Salt and freshly ground black pepper
20 fresh basil leaves, stacked, rolled, and sliced thin
1 pound whole-grain penne pasta
Over medium-high heat, warm about ⅓ cup of the juice from the peeled tomatoes in a saucepan. Add the onion and sauté until soft, about 7 minutes. Then add the garlic and sauté another 3 minutes. (If the tomato juice is bubbling too much, turn the heat down to medium.) Add the remaining tomatoes and their juice. Lower the heat and simmer for 20 minutes. Add salt and pepper. Stir and cook for an additional 5 minutes. Turn off the heat and add the basil.
Cook the pasta according to package instructions. Toss with the sauce and serve immediately.
For Level Two
Start the sauce by sautéing the onion for about 10 minutes (until golden brown) in about ½ cup extra-virgin olive oil. Add the garlic and cook until just pale gold. Turn down the heat and add the tomatoes with their juice. Finish as above. The oil adds a delicious flavor and helps release the sweetness of the onion and the garlic. This addition creates only a small imbalance, which is fine for Level Two. If you want to add Parmesan cheese, your imbalance goes up another notch.