Cooks' Note
For seafood pasta, fold chopped, cooked shrimp into the sauce after it has thickened, and cook for a minute or two more to warm through.
Recipe information
Yield
makes about 5 cups
Ingredients
1/4 cup olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
6 medium tomatoes, seeded and diced
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1/2 teaspoon salt
Dash of cayenne pepper
Preparation
Combine the oil, onion, and garlic in a large nonstick skillet over medium heat. Stirring constantly, cook until the onion turns translucent, about 5 minutes. Add the tomatoes, basil, oregano, salt, and cayenne pepper. Cook at a low boil until the tomatoes have begun to break down to form a thick, chunky sauce, about 20 minutes. Serve warm.
