Red Pasta Sauce

• portions: 6 cups
• temps actif: 5 minutes
• temps total: 50 minutes

Ingrédients

• 1/4 cup (60ml) extra-virgin olive oil

• 1/2 cup (75g) finely chopped shallot or onion

• 4 to 6 cloves garlic, minced

• 1/4 teaspoon Aleppo pepper or crushed red pepper flakes

• 1 tablespoon Italian seasoning

• 2 tablespoons (35g) tomato paste

• 2 (28oz) cans whole peeled tomatoes

• 1 teaspoon fine sea salt, plus more to taste

• 1/4 teaspoon fresh ground black pepper

• 1/2 cup (15g) chopped fresh basil leaves or 1 to 2 tablespoons dried basil

• 1/4 cup white wine

Instructions

1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft, 3 to 4 minutes.

2. Add white wine and reduce by half

3. Stir in the garlic, pepper flakes, Italian seasoning, and tomato paste. Cook for another minute to let the flavor develop.

4. Pour in your canned tomatoes with their juices. Use a spoon or potato masher to gently break them up for a chunky sauce. Don’t worry about perfect consistency just yet!

5. Lower the heat so the sauce gently simmers. Stir in the salt and pepper (you can add more later if needed). Let it cook at a low simmer for 20 to 30 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks.

6. Turn off the heat and stir in the fresh basil. We leave our sauce chunky, but you can blend it with a stand or immersion blender for a smoother sauce.

7. You can use the pasta sauce immediately, store it in the fridge for up to 4 days, or freeze it for up to 3 months.

Nutrition

• Taille de Portion: 1/2 cup
• Calories: 65
• Lipides Totaux: 5g
• Lipides Saturés: 0.7g
• Cholestérol: 0mg
• Sodium: 207.8mg
• Glucides Totaux: 5.6g
• Fibres Diététiques: 2.6g
• Sucres Totaux: 3.7g
• Protéines: 1.2g