Speedy Spaghetti Sauce

This is the tomato sauce we made at NAFFCA as described in the above entry. We made one change to the original recipe. We added something green and fresh: Basil. Enjoy this dish with freshly grated parmesan cheese and a salad dressed in a simple balsamic vinaigrette.


Ingredients:

4 tablespoons salted butter
1 medium yellow onion, diced
3 tablespoons sliced green olives
1 teaspoon dried oregano
Pinch red pepper flakes
1 large tomato, diced
1 12oz can chopped tomatoes with their juice
2 cloves garlic, chopped fine
10 basil leaves, roughly chopped
sea salt to taste
1 lb cooked spaghetti

Procedure:

1) In a medium sauté pan, over medium flame, heat 3 tablespoons of the butter. When foam subsides add onions, olives, oregano and pepper flakes. Cook until onions become translucent, about 5-10 minutes.

2) Raise the flame slightly. Add tomatoes. When the liquid from the can begins to bubble and add the garlic. Cook until most of the liquid has evaporated and the tomato sauce sticks slightly to the bottom of the pan. At this point add a tablespoon of water and scrape the bits from the bottom of the pan. Cook the sauce 5 minutes more.

3) Just before serving add the last tablespoon of butter and the basil. Mix well, taste and season with fresh black pepper and sea salt. Serve over spaghetti.