The Son and Heir’s Special Spaghetti Sauce

This recipe is the first thing my son ever cooked for me, and I fell in love with the clean, fresh taste of the sauce. It’s also pretty low calorie if you just chop the onion and garlic without sauteeing first.

Anyway, it’s a recipe I make a lot–and scarf down like a starving wolf every time!

2 cans whole (or diced) tomatoes
2-4 cloves garlic
1 onion
Olive oil
Sea Salt (or Kosher salt)

Smash garlic and chop. Dice onion finely. Saute both a a small bit of good olive oil. Salt and pepper.

Once sauteed, add the chopped up tomatoes, more salt and pepper if you like, the spices, and put a lid on the pot.

Turn to a very, very low simmer and cook until sauce is reduced.

Then ladle over cooked pasta. Delicious and so fresh tasting.

You can add olives, you can throw some sliced up asparagus into the pasta water about 3 minutes before the pasta’s done–in other words, this is a very flexible, easy sauce for an easy homemade meal.


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