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Directions
Prepare the Sauce Base: Heat olive oil in a large saucepan over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent.
Add the Tomatoes: Stir in the chopped tomatoes, allowing them to cook down and release their juices.
Season: Add the dried basil, oregano, salt, and pepper. Let the sauce simmer gently for 20–30 minutes, stirring occasionally.
Blend (Optional): For a smoother texture, use an immersion blender to puree the sauce.
Serve: Toss with your favorite pasta, sprinkle with grated cheese, and enjoy!
Serving and Storage Tips
Serve the pasta sauce hot, paired with freshly cooked spaghetti or any pasta of your choice.
Garnish with fresh basil or a sprinkle of Parmesan cheese for an extra touch of flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce also freezes well for up to 3 months.
Spicy Twist: Add a pinch of red chili flakes to the sauce for a bit of heat.
Vegetable Boost: Include diced bell peppers, zucchini, or mushrooms for added texture and nutrition.
Creamy Version: Stir in a splash of heavy cream or mascarpone cheese toward the end of cooking for a rich, velvety sauce.
FAQ
Q: Can I use canned tomatoes instead of fresh ones?
A: Absolutely! Canned tomatoes work perfectly, especially when fresh tomatoes aren’t in season. Opt for whole peeled or crushed tomatoes for the best flavor.
Q: How can I make this recipe vegan?
A: This recipe is naturally vegan. Just skip the cheese garnish or use a plant-based alternative.
Q: What’s the best way to thicken the sauce?
A: Let the sauce simmer uncovered for a longer time to reduce and concentrate its flavors.
Whether you’re new to cooking or a seasoned chef, my aunt’s recipes are sure to inspire you in the kitchen. Try them out, add your own twist, and make these dishes a part of your family tradition!
