Its no secret that every Sunday in an Italian home pasta is whats for dinner. Call it a stereotype, but ever since I can remember, we've been making it our jobs to have pasta every Sunday (not including drunken brunches obvi), and I'm okay with that.
However - when I was a kid, my grandmother would make that seeeeerrrious sunday sauce that would put you in a food coma so fast you would just face dive into your bowl of rigatoni's and call it a day. And well, now being a 20-something and no longer having the metabolism of a 12 year old, I can't just consume mountains of pasta with gallons of that serious meat sauce like I used to.
Another thing I can't consume mountains of anymore? The Valentines Day candy I bought for myself like a total loser that I've been munching on every night and just neeeeed to throw out before I spontaneously combust.
And so in closing folks, ala my lighter, yet just as tasty Tomato Basil Sunday Sauce. Its pretty similar to my simple marinara sauce recipe that I put up not too long ago, but just a tad different, and perfect for Sunday dinners.
Or for dinner tonight. With a straw. Whatevs.
Lighter Tomato Basil Pasta
1lb Fusilli Pasta
1 T Olive Oil
1 Whole Onion, diced
3 Cloves of Garlic, minced
2 28oz cans of Plum Tomatoes (peeled)
7 Basil leaves, chopped
1/2 T Dried Oregano
1/4 T Salt
1/2 T Black Pepper
3 Basil Leaves for garnish
Boil a pot of water to cook your pasta. Cook until al dente, drain and set aside. In a skillet over medium-high heat, heat up your olive oil. Add in your onions and saute for 2-3 minutes. Add in your garlic and cook for an additional 30 seconds. Add in your 2 cans of tomatoes, and crush with a potato masher. Mix in with the onions and garlic and allow to bubble up, about 4-5 minutes. Add in your chopped basil leaves, dried oregano, salt and pepper. Stir to combined and allow to simmer on medium-low heat for 15 minutes.
Add your pasta to the skillet and toss to coat. Transfer to a serving bowl and garnish with the additional basil leaves.