A 15-minute Pasta Red Sauce that will change your life!

Mr. Tastebuds watches “America’s Test Kitchen” every single Saturday and I joined him for a minute while I finished my coffee. But my interest was piqued when I heard the phrase, “To create a complex, brightly flavored sauce, one that tastes first and foremost of tomatoes, in the time it takes to boil pasta”. I quickly got a pencil and paper and jotted down some notes and the recipe!

First of all they discussed canned tomatoes and stressed the ingredient list. Now I know it’s important to read ingredient lists but even if I do, I really don’t know what I’m reading.  Do you?

But they said it was crucial that TOMATO was the first ingredient listed. If TOMATO PUREE or TOMATO JUICE is the very first ingredient, the contents has been heated to a higher temperature for processing and consequently more fresh tomato taste is lost. Less heat equals more lipoxygenase, an enzyme that oxidizes two of the pigments found in ripe tomatoes, lycopene and beta-carotene, creating new aromatic compounds that make the canned tomatoes literally taste fresh.. If you are saying to yourself, “I didn’t know that“, you are not alone!

I quickly checked my Marconi Canned Tomatoes and sure enough TOMATOES, is the first ingredient! Although I’ve tried other brands, I’ve always thought Marconi was the best of the varieties at my market. However, ATK, did recommend, Muir Glen Organic Crushed Tomatoes and Tuttorosso Crusted Tomatoes, but I can’t find either of these brands in my area, so I’m sticking with Marconi for the time being.

They also discussed using butter instead of Olive Oil to sauté the onions and garlic. Okay, I’ve not used butter in my tomato pasta sauce for years, but I sure am from now on! Apparently olive oil enhances the taste of the preservative citric acid and you need the sweetness of the butter along with yellow onion to create a nice balance between acid and sweet. 

Also grating onion releases fructose, which sweetens the onions. Hmmmm….another I didn’t know that moment!

I have to say, it was difficult for me to follow a recipe exactly but I was determined and the sauce turned out absolutely delicious!  In fact when the sauce was simmering, Mr. Tastebuds asked me what I was making because it smelled so good and you know what, IT DID!  However, I can’t, and I repeat I can’t make a pasta sauce without adding freshly minced parsley at the last minute and this recipe was no different!

Simple Red Sauce with Canned Tomatoes
Recipe adapted from America’s Test Kitchen

1-28 oz can crushed tomatoes (make sure Tomatoes is #1 on the ingredient list)
2 TBL butter
1/4 c sweet yellow onion, grated
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp sugar
1/4 tsp dried oregano
2 TBL fresh basil, minced
1 TBL Extra Virgin Olive Oil
Salt and freshly ground black pepper to taste

My addition: Handful of fresh parsley, minced

1. In a heavy bottomed skillet, melt butter.
2. Add onion and sauté until just golden brown and lightly caramelized.
3. Add the minced garlic and sauté for about 2 minutes.
4. Add the can of crushed tomatoes, salt, sugar, oregano and blend. Turn down heat and simmer for 10 minutes until thickened.
5. Add fresh basil and blend well.
6. Right before serving add olive oil and parsley. 
7. Add salt and pepper to taste.
8. Toss about 1/2 the sauce with the pasta.
9. Divide up the pasta per plate, top with remaining sauce and ENJOY!

Tagged as: Basil, Garlic, Onion, Tomato, Yellow Onion