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How To Make A Simple And Healthy Pasta Sauce

By: Neil Druker

It's true Italians make a terrific tomato sauce for their pastas. Every one of them has a treasure trove of secret sauces handed down from generation to generation. Being Italian myself, I have such a treasure chest of terrific sauce recipes. The problem though, whether Italian or not, not everyone has the time to develop those hearty long-simmering sauces.

Besides the time element disadvantage, there is the hunger element as you smell the wonders of the sauce as its delightful aroma permeates the house. Who has time for all that? A fresh garden sauce can be made in less than a half-hour with just a few garden ingredients.

To make this tasty pasta sauce all you need is four basic ingredients:

- 1 bunch of cherry tomatoes
- 1 small yellow onion
- 1 clove garlic
- 2-3 TBSP of olive oil

Start by heating a medium-sized skillet over medium heat. Drizzle the pan with olive oil and turn the pan about to evenly coat the bottom. Turn down the heat under the skillet a bit. While the olive oil is slowly heating, cut up your vegetables.

Slice the cherry tomatoes into quarters and set aside. Leave in all the seeds and juices that you can. These bits add much of the tomato flavor and healthy nutrients to the sauce.

Dice up the onion. Now your olive oil should be the right temperature to add the tomatoes and onions. Be sure the pan is not so hot that it burns the onions.

Grab a hold of the largest clove of garlic you can lay your hands on. If you have no garlic, a few sprinkles of garlic powder will suffice, though it really isn't as good as the real thing. If you did find the garlic, put it on the cutting board and give it a good press with the flat side of a knife. Mince the smashed garlic finely and add it to the sauce.

Many other vegetables make a great addition to this fresh sauce. Zucchini, squash, olives, bell peppers, or even spinach can really add another dimension to the texture and taste of the sauce. I use the hot red peppers my grandfather grows. Those things are dangerously hot, but you can substitute crushed red pepper flakes out of a jar to stay on the safe side.

Stir all the vegetables together in the skillet to give them a good coating of the olive oil so they will properly cook. Now it's wait time, but every few minutes or so check the sauce to see what it looks like and give it a stir.

The tomatoes will be nicely wilted in just a few minutes as the juice leaks out of them. Ten minutes more and the onions should be translucent and the tomatoes completely shapeless. Please always remember to put the lid back on the pan once you've stirred the sauce. The condensation will keep the tomato juices and any juices from the other vegetables from burning off.

When the onions are tender and the sauce seems to be on the right path, remove the lid. Simmer the sauce on medium a few minutes to heat things up and thicken the parts that are too watery. Nota bene: Don't ever add water to tomato sauce. You want the sauce to reduce in liquidity in order to thicken up.

Now throw your favorite pasta in a huge pot of boiling salted water, get out the colander and you are almost ready to eat. Put some parmigiano reggiano cheese on top of the pasta and sauce and place a slice or two of garlic bread on your plate. This sauce will definitely bring out the Italiano in you even if there really isn't any. You will never buy another jar of pasta sauce.

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