Summer Garden Tomato Sauce with Pasta
Summer Garden Tomato Sauce Pasta is fresh picked summer tomatoes, oregano and parsley cooked with onions and garlic and served with pasta.
Servings: 6
Ingredients
- 1 pound Angel Hair pasta
- 3 tablespoons vegetable oil divided
- 1 medium sweet onion finely chopped
- 2 to 3 large garlic cloves minced
- 1 tablespoon granulated sugar
- 1 teaspoon dried red pepper flakes
- 1 teaspoon kosher salt
- 6 cups cherry tomatoes
- 1/4 cup fresh oregano
- 1/4 cup fresh parsley roughly chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions but add 1 tablespoon cooking oil to the water before adding the pasta. Drain and set aside. Reserve approximately 1 cup of the pasta cooking water.
- In a large skillet, add two tablespoon cooking oil over medium high heat.
- When the oil is heated, add onions and cook for 10 minutes or until soft.
- Add garlic and cook for two additional minutes.
- Stir in sugar, pepper flakes, and salt
- Pour in tomatoes and stir.
- Reduce heat to medium, cover and cook for 30 minutes. Stir occasionally and mash some of the tomatoes with the back of a wooden spoon as they soften.
- Add cooked pasta to the skillet. Starting with 1/4 cup of the pasta water, add as much as you need to make the pasta and sauce smooth. Toss pasta and sauce with tongs until mixed.
- Serve with additional grated Parmesan cheese.
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