10-Minute Red Sauce

There is a lot I took with me from my childhood. I was incredibly lucky to have a mother who cooked a fresh meal daily, and if she taught me anything it’s this: dinner does not have to be hard! You do not have to spend hours in the kitchen preparing meals that taste good.

One of my favorite childhood memories is waking up on Sunday morning to the smell of garlic and tomatoes cooking as my mom prepared our weekly red sauce for dinner with the neighbors. Sundays were special, but just because our classic sauce sat on the stove for hours, doesn’t mean that you can’t enjoy a quick and easy red sauce all week long.

As an Italian, you’ll almost never find me using jarred sauce (nothing against it, but my upbringing spoiled me with the fresh stuff) and because I personally don’t have time to put on a pot of sauce to cook all day, this is one of my favorite alternatives to make when I need my pasta fix.

I had leftover spaghetti squash, but this tastes great with regular spaghetti or any gluten-free alternative for those following a gluten-free diet.

Ingredients:
~2 cup organic cherry tomatoes
3Tbs extra virgin olive oil
2 cloves garlic, sliced
Ground black pepper
Sea salt
Basil to garnish

How to:
Heat garlic & oil in a pan. Meanwhile, chop cherry tomatoes in a half lengthwise.
Once oil is heated & garlic becomes fragrant, add tomatoes to the pan, flat side down. Let simmer for 5-10 minutes.
Once cooked down, “crush” tomatoes to allow juices out, and add salt/pepper to taste. Mix in pasta, and drizzle with more olive oil.
Plate it, add some fresh basil & enjoy!