1/4 cup extra virgin olive oil
6-8 whole cloves of garlic, peeled
1 large white onion, chopped
1 28 oz. can plum tomatoes, with juices
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper
pinch of sugar
salt to taste
1 lb. pasta (spaghetti is best)
Start the water for pasta.
In a 2 quart saucepan, heat the olive oil on medium heat. Put in whole garlic cloves and fry until a nice nutmeg brown, turning to brown evenly as needed. Remove cloves from oil with a slotted spoon, drain on a paper towel. (You can eat these cloves later with toasted bread...wonderful!!)
Add chopped onion to oil, cook until translucent, stirring as needed. Dont brown them...watch the heat.
If you have a food mill, press the tomatoes and their juices through it into the hot oil and onions. (This removes the pulp) Or you can use a blender to crush up the tomatoes, or you can even use a potato masher! But use whole tomatoes and break them up if you can't use a food mill...the already-chopped-in-a-can tomatoes just don't taste as good. I have made this for years, long before I had a lot of kitchen equipment. I like the food mill best, but if you like a chunkier sauce that's OK too. break up the tomatoes with what you have. even your hands!!
Next, add the oregano, basil, red pepper, vegan sugar and (optional) salt. Use a wire whisk or fork to blend the oil, tomatoes, onions, and seasonings. Bring to a soft boil, then reduce heat and simmer, covered, while the pasta cooks.
After pasta is cooked and drained, put the pasta back in the hot pot you boiled it in and add the sauce to it. Use a wooden fork and spoon to mix very well. Let the oil coat each strand.
Transfer to a pasta bowl, garnish with fresh basil if you have it.
Serve with a simple salad, some toasted Italian bread, and a nice red wine. Finish off with pear and orange slices, or squares of vegan chocolate, and a cup of espresso for dessert.
One of our favorite meals to serve when we have last-minute guests. Play some Sinatra!
This Recipe very loosely based on a sauce recipe by crooner Frank Sinatra that I read in a fund-raising cookbook many years ago.