This is the kind of thing that you can have on the table by 7:00, even if you get home at 6:00! Perfect for a hot summer night when the garden has a ton of tomatoes and basil, but you don’t have time to cook a proper pasta sauce from scratch. You can cheat a little by starting with a can of pureed tomatoes.
1 large can pureed tomatoes
1 large onion
3 cloves of garlic, minced
1 cup of mushrooms, coarsely chopped
handful of fresh basil, chopped
handful of fresh oregano, chopped
3 or 4 large fresh tomatoes, chopped
pasta of your choice – about 1 lb
Chop the onion
mince the garlic
saute in a large skillet with the mushrooms until everything gets soft – about 15 minutes
chop the tomatoes
add the basil & oregano to the skillet
add the pureed tomatoes and fresh tomatoes, move the whole thing to a larger pot because (1) this won’t fit in the skillet anymore (2) it’s not a good idea to cook tomato sauce in an iron skillet
let the whole thing simmer for a few minutes while you pour the wine (I think a pinot noir would be just lovely) and cook the pasta.
Top with additional basil and parmesan cheese….