Sometimes you come home from work and you’re like I just cannot possibly do anything right now. But you’re being responsible and not spending all of your money on seamless, so you make some pasta. But stop right there. Don’t you dare dump a jar of pasta sauce on that spaghetti.
This sauce is way too easy to skip over. And it has a nice little helping of red wine in it. And you know what that means… wine with a side of pasta for dinner!
Actual tomatoes add freshness, a tiny bit of canned sauce adds depth without the time commitment. And wine… did I mention there’s wine? Good compromise.
-1 tablespoon olive oil
-1 medium white onion, sliced
-6 cloves garlic, sliced
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon dried Italian herbs
-1/4 teaspoon red pepper flakes (1/2 teaspoon if you’re me and can’t get enough spicy)
-1/4 cup red wine
-8-ounce can tomato sauce
-3 roma tomatoes, roughly chopped
-8 ounces spaghetti
1. Heat olive oil over medium-high heat. Saute onions and garlic until softened, about 5 minutes. Season with salt, pepper, herbs, and red pepper flakes. Cook another 2 minutes.
2. Add red wine. Cook until reduced by about half, approximately 5 minutes.
3. Add tomato sauce and tomatoes. Reduce heat to low, cover and simmer for 15 minutes until tomatoes have softened. Puree with an immersion blender (a regular blender or a bullet works, too!).
4. Cook spaghetti according to package directions. Stir into sauce and serve.