With just a few minutes of prep time, mix this easy tomato sauce with one pound of fresh-cooked pasta and a no-fuss dinner is on the table in no time.
Cal/Serv: 85
Yields:3cups
Prep Time: 0 hours 5 mins
Cook Time: 0 hours 12 mins
Total Time: 0 hours 17 mins
Ingredients
4 garlic cloves, finely chopped
1 tsp.fennel seeds, chopped
1/4tsp.red pepper flakes, crushed
1 28-ounce can of whole tomatoes
1/4c.dry white wine
olive oil
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Directions
Heat garlic with fennel seeds and red pepper flakes in plenty of olive oil over low heat until it starts to sizzle. Meanwhile, carefully squeeze out and discard the seeds from a can of whole tomatoes, then return them to the can with their liquid.Using an immersion blender, blend the tomatoes until smooth.Add the tomatoes to the garlic fennel oil along with a couple sprigs of fresh herbs (use whatever you’ve got: basil, parsley, oregano, etc.) and dry white wine if you have it. Simmer on low, stirring occasionally for at least 10 minutes. Remove the herbs and it’s ready to top off your favorite pasta.
Use a nonreactive saucepan, made out of stainless steel, glass, clay, or enamel. A reactive pan made out of aluminum or copper will react to the acids in ingredients like tomatoes, vinegar, and wine.
