Ingredients (use vegan versions):
- 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 vegan sugar
- salt to taste
- 1 lb. pasta (spaghetti is best)
Directions:
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. Don't 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.
Serves: 4-6
Preparation time: 30 min.
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