5 minute tomato sauce. Made in just the time you need while the pasta is cooking.

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Ingredients:

The recipe may be adjusted to taste. Add or subtract more or less of everything. In fact just read the recipe once and do it anyway you like.

1 or 2 garlic cloves crushed and finely chopped

1/2 teaspoon of crashed red pepper or fresh hot chili pepper

1/2 teaspoon anchovy paste (optional) 

Teaspoon of sea salt

1 can 28 to 34 ounce peeled plum tomatoes

2 - 3 tablespoons of olive oil 

and Extra virgin olive oil for drizzling

Process:

Heat a large enough frying or saute pan (medium heat)

add olive oil

add chopped garlic, pepper, anchovy paste and sea salt at once and cook and stir until garlic is aromatic and has not changed color yet.

empty tomato can into pan (carefully, it may splatter if too hot)

with a potato masher smash tomatoes but don't to pulverize unless you like a smoother sauce

let it cook for 2 minutes taste for seasoning and turn off the heat. 

You are done and ready to use for eggplant parmigiana or simply trow cooked al dente pasta in the pan and toss and cook for another minute. 

Variations:

Quick vodka sauce, after you trow the pasta in add a couple shots of vodka, light up the vodka by tilting the pan for the fire to touch the liquid and burn out the alcohol

Add 1/2 cup of cream and toss, take off the heat and add a few tablespoons of finely grated Parmigiano Reggiano, toss, decorate with chopped basil, divide and conquer.

 

 

 

 

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