I’ve never been a picky eater. That said, I think for most of my life my favorite food was pasta – second only to bread, maybe. Please don’t be too intimidated by my sophisticated palette. 😉 My list of favorites has expanded quite a bit but pasta remains amongst the top 3. Don’t be too surprised if you hear me say that about many dishes… My top five hundred seem to be on a continuous rotation. Pasta always sounds good, though. On top of that, it’s quick, easy and one of those meals that almost tastes better as leftovers. This particular pasta is hands down my favorite type (and not just because it’s so easy to make! … although that never hurts.) It’s light, healthy and perfectly versatile for our home’s veggie/carnivore lifestyle.
Pasta and Red-ish Sauce
1 package of your favorite noodles
5 medium-large tomatoes (I’ve also used grape and cherry tomatoes and its just as good. You’ll need 12-15 if you do it that way. )
7 fresh basil leaves + a little for a garnish if you want it!
3-5 cloves of garlic depending on your love for garlic*
¼ red onion, chopped
2 tablespoons olive oil + a little extra to toss the noodles in when they’re done cooking
1 tablespoon butter
2 tablespoons red wine, red wine vinegar and/or balsamic vinegar – all have been delicious! Or just mix and match until you find your favorite blend
a squeeze or two of lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
salt and pepper to taste
a sprinkle of parmesan
Most of the time I toss in some feta or goat cheese to make it a little creamier. Plus cheese just makes everything better!
*This last time I tried elephant garlic. Have you ever heard of that? It’s so cool!! It’s HUGE! You can see it in the picture above. One clove is bigger than a whole bulb of normal garlic. It is far more mild but far more fun too. 🙂
Cook the noodles according to packaging. When it’s done, drain it and toss it in a little olive oil so the noodles don’t stick together.
For the sauce, just cut up the tomatoes (I usually just quarter the larger tomatoes or halve the smaller ones), onion, garlic and basil and throw them in a pot along with everything else. If you decide to add goat cheese to the sauce, leave that out until the sauce is almost completely done. Turn the heat on super low and let the flavors slowly meld together. Stir it every few minutes and kind of smush the tomatoes just a little bit so the sauce isn’t too chunky.
The mixture will start to thicken and become fragrant. I’ve been known to turn the heat off all together to see how thick it gets as it cools, as well as to slow down the process. In my opinion, the lower you keep the heat, the longer it cooks, the more the flavors blend together, the better the sauce turns out. Throughout the cooking time, if it starts to boil (and it probably will) make sure you stir it so it doesn’t burn.
Once it’s done to your liking turn off the heat and add the noodles. Stir it all up so all the noodles are evenly coated. Dish it up, sprinkle some parmesan and maybe a little basil on top and enjoy!