- 2 tbsp olive oil
- 1 medium onion, diced
- 10 garlic cloves, minced
- two 14oz cans of tomatoes, w/ juices
- pinch or two of red pepper flakes
- 1 tbsp grated lemon peel
- 1/4 cup chopped fresh parsley (or basil, I've done both) + more for garnish
- coarse salt
- freshly grated black pepper
In a large saucepan, heat olive oil over medium heat.
Add the onion & cook until soft & light golden brown, about 7 minutes.
Add the garlic & cook another minute.
Add the tomatoes & juices & bring to a boil, stirring frequently.
Add the red pepper flakes & lemon peel, then lower the heat & simmer for about 20 minutes, taking time to smash the tomato pieces so the sauce is more pulpy than chunky.
Stir in the chopped parsley.
Check for flavor and salt & pepper to taste.
Sauce will keep one week in a tightly sealed container in the fridge. Just heat it when you want it and pour it over pasta.
*you can also add about 1/2 lb of ground beef to make a meat sauce