Today for lunch, L. requested/demanded pasta with tomato sauce. Some might consider him entitled because proper tomato sauce takes hours to cook. He was actually operating under the assumption that I had easily defrostable home made tomato sauce in the freezer because I ALWAYS have some on hand. I periodically make a vat and freeze individual portions for a myriad of uses. I have been distracted lately and my freezer is not up to my usual standards - NO tomato sauce at all. A bit of a shock to all concerned...I will remedy that this week but in the meantime, here is a quick tomato sauce recipe that can be made in the time it takes for your pasta to cook.
To those of you who are wondering why I don't just buy jarred tomato sauce in view of their ease of use and myriad varieties so readily available I say, go read the ingredient list of your favorite kind. Very often there is a lot of sugar and crap in those glass jars...
This made enough sauce for 2 portions of pasta.
8 oz of chopped canned tomatoes
1 shallot, finely chopped
2 garlic cloves, peeled and crushed
1 bay leaf
Handful of basil, stems and all
1 sugar cube
1/2 tsp oil
1/3 cup water
Salt
Heat the oil in a skillet over medium heat. As soon as it sizzles, add the shallot, the garlic, the bay leaf, the stems from the basil and the sugar cube. Cook, stirring constantly until the sugar cube has melted into the shallot. (If you are watching your sugar intake you can certainly skip the sugar; I add it because I find it cuts the acidity of canned tomatoes). Take this opportunity to bash the basil stems around a bit to release flavor.
Add the tomatoes and the water. Bring to a boil and then reduce to the lowest heat possible. Cook, stirring from time to time, for about 7 minutes. The sauce will reduce and condense during this time so keep an eye on it; you do not want it to stick and burn. Season with salt.
Fish out the basil stems, the garlic and the bay leaf. Set aside until your pasta is ready. Do not worry if you think that it is too thick and dense.
Before draining your pasta, add 1/4 cup of the pasta water to your sauce, as well as the roughly chopped basil leaves. This will loosen it and also help it adhere to your pasta.
Reheat it until it just starts to boil around the edges of the pan. Toss in your drained pasta and some Parmesan and you are good to go. Quick, no fuss Sunday late lunch.