You know those days when you can barely muster up the energy to cook dinner? I am having one of those days. It is freezing cold outside and I want to hibernate. To top things off, there is a serious lack of groceries in my house. What’s a girl to make for dinner? Pantry Staple Pasta Sauce of course! I like to keep this recipe in my back pocket for days like today.
I love this recipe because it is quick and I can make it without measuring any ingredients or looking at a cookbook. It’s also versatile since you can easily spice it up by adding whatever you have on-hand. It goes great with fresh spinach, italian sausage or shrimp and a squeeze of lemon.
You will notice I am drinking a glass of milk with this meal. I can tell you right now, if I were not pregnant, It would be a big glass of wine. For now, milk will do.
- 2 tbsp Olive Oil
- 1 large onion, chopped
- 1 tsp salt
- 1 fresh jalapeno pepper, chopped
- 2 cloves of garlic, chopped
- 1/4 cup of cooking wine (optional)
- 1 500 ml can of diced tomatoes
- 1 tbsp dry basil
- 1 tbsp dry oregano
- 4 cups pasta, cooked
- 1 tbsp butter
- Add the olive oil and onions to a frying pan and sauté over medium high heat. Sprinkle with salt and cook until the onions are translucent.
- Add the garlic and jalapeño pepper to the pan and continue to sauté the vegetables until they are fragrant.
- Deglaze the pan with cooking wine. I use whatever we have on hand. Red or white works fine. Today, I used leftover white wine. Let the alcohol cook off.
- Add the canned tomatoes and dry spices to the pan and bring the sauce to a boil. Once the tomatoes comes to a boil, reduce the heat and simmer the mixture for 10 minutes.
- Add a tbsp of butter to the hot pasta and allow it to melt. Add the tomato sauce to the pasta and mix well. Season with salt and pepper.