I’ll guarantee that buying pasta sauce off the shelf will be a long forgotten affair once you’ve mastered the art of making your own pasta sauce!
What’s even more satisfying? You can now binge without any regrets, for its preservative free, healthier and hardly costs anything (money, effort or time) to make. And the satisfaction that follows, priceless!
So here’s how you’d go about making one helluva tasty red pasta sauce!
1 can (400 g) of diced tomatoes (~59 cents at Aldi); does the job perfectly. If you’re fussy about getting fresh tomatoes or the tangier Italian ones, go for it. To me the effort to benefit ratio didn’t seem worthwhile, but sometimes it’s hard to counter the psychological edge!
2 cloves of chopped garlic
150 g of finely chopped mushrooms (pick your choice)
1 large chopped red chilly (I just need a bit of spice)
2 tbsp olive oil
1 tbsp dried oregano
1/2 tbsp black pepper
Salt to taste
Now, in a flat pan, allow the olive oil to heat up and as soon as it does, turn the heat down & add the chopped garlic and chilly. Wait for the garlic to turn golden brown; (this little secret makes all the difference) before you add in the tomatoes. As you let it simmer, sprinkle in dried oregano, black pepper and salt. The sauce starts to thicken just a bit if you give it a couple of minutes.
Now add the mushrooms into the sauce and let it simmer until the sauce thickens more. When the sauce starts to turn into a bright and rich shade of red, that’s your indication its ready!
Recipe idea to use this lip-smacking pasta sauce..