Penne Pasta with tomato sauce shows you how to make a simple but tasty homemade tomato sauce. Say no to bottled sauces and make your own. Serves as base for any pasta dish.
- 10-12 fresh tomatoes
- 1 onion diced
- 1 Tbsp garlic chopped
- 1 tsp dried herbs
- 2 cups dry penne pasta
- 1 Tbsp EVOO or olive oil
- salt and pepper
- Stew, boil or pressure cook the tomatoes until they are completely cooked and the skin starts to come off.
- After they cool a bit, pull off the skins and squash the tomatoes with hand, or with a masher. You can strain this if you want a super fine sauce, but I like it chunky and rustic, and so leave it the way it is.
- Chop the onion and garlic. Heat the oil in a thick saute pan and add the garlic first. The heat should be very low so that the garlic does not burn. The lower the temperature, the more flavour is released by the garlic. As the garlic starts changing colour, add the onions.
- Saute until onions soften and add the squashed tomatoes. **This is where you add your can of crushed or Italian tomatoes if you are using canned ones.
- Season the sauce with the dried herbs of choice, salt and pepper. Bring to a boil and simmer.
- Simmer the sauce until it thickens and coats the spoon. Taste and gauge the level of sourness. Add about half cup milk and 1-2 tsp of sugar or any sweetener. The amount of tang or sourness you want here is to your taste.
- Boil water, salt it and add dry pasta. Cook according to given directions until al dente or slightly undercooked.
- Drain the pasta and pour sauce over it a little at a time and mix. Add sauce until all the pasta is evenly coated but not to create a gravy like consistency. * If sauce remains, keep it on the side to add on top while eating as needed.
- Serve hot with more fresh black pepper, and some fresh grated Parmesan if desired.
- I think adding crushed red pepper to this sauce will liken it to an Arrabiata, but I want to keep it simple and call it plain old tomato sauce. This sauce can be used as base for any kind of pasta.