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Quick Tomato Sauce with Pasta (optional protein) – Ep. 1

Quick Tomato Sauce with Pasta (optional protein) – Ep. 1

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Our simple tomato sauce can be made for under $25 in less than 30 minutes for a family of four.  Standard ingredients can get the cost under $15, better ingredients for under $25. Better ingredients mean better taste.

Ingredients

Adjust Servings
1 lb Pasta
1 28oz Can of San Marzano Tomatoes
1 Medium Onion
2 Tablespoons Extra Virgin Olive Oil
4 Pinch Fingers Salts
1 Tablespoon Dried Basil or Oregano
1 1/4 Cup Parmesan Cheese Grated
1 (Optional) Protein Lamb, Sausage, Tofu
1 (Optional) Teaspoon Dried Red Pepper Flakes
1 (Optional) Red Pepper

Directions

1.
Boil Water for Pasta
Fill 4 quart pot with water. Set Stove on high. When water boils, add a heaping teaspoon of kosher salt.
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2.
Cook Protein - Lamb or Sausage or Tofu
Place lamb or sausage or tofu into 12″ frying pan with 2 tbsp olive oil. Cook, breaking into pieces for 5-10 minutes until browned. Move cooked lamb or sausage or tofu to a bowl.
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3.
Cook the Onion (and optional red pepper)
Dice the onion (and optional red pepper). Using pan you cooked the protein on, heat over medium heat, with the olive oil. Add the onion (and optional pepper) to the pan with a three-finger pinch of salt, cook, stirring for 5 minutes.
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4.
Cook the Tomatoes
Add the tomatoes to the pan, rinse can with 1/3 cup water and add to pan. Cook, stirring, with or without the Optional Herb ingredients for 20 minutes. Taste, adjust if necessary, with salt and herbs. Use Hand Blender to smooth out, if desired
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5.
Add the Optional Protein

Add the previously cooked protein to the sauce.
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6.
Cook the Pasta

At this point water should be boiling – add the pasta. Cook until almost done (al dente) based on package recommendation. Drain the pasta, add the sauce to your pasta pan. Stir and serve!

 

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7.
Optional Salad
If adding a salad, cut up or tear the Romain (or lettuce of choice) while the sauce with pasta rests for a few minutes. Add dressing of choice or mix 2 tablespoons of lemon juice with 6 tablespoons of Olive Oil, 2 finger pinch of salt. Taste the dressing with a lettuce leaf, adjust, then add to Romaine.
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