Restaurateur and Sicilian food expert Carlo Middione cooks delicious dishes in his book, Pasta. Middione is the owner of Vivande Porta Via in San Francisco.
Salsa al Pomodoro (Quick Tomato Sauce)
Makes 8 cups
1/2 cup extra virgin olive oil
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
2 (28-oz) cans tomatoes, finely chopped, including juice
1 sprig fresh oregano, or 1 1/2 teaspoons dried
4 leaves fresh basil, or 1 1/2 teaspoons dried
Pinch of red pepper flakes (optional)
Sea salt and freshly ground black pepper
Place the oil and onion in a large, heavy saucepan over medium-high heat. Saute until the onion is soft and translucent, about five minutes. Add the garlic and sauté about three minutes more. Add the tomatoes, oregano, basil and red pepper flakes, and season with salt and pepper. Continue to cook, uncovered, about 15 minutes, stirring occasionally, so the sauce does not burn on the bottom.
Serve immediately over pasta or transfer to a jar. Let cool, then cover the jar tightly and store in the refrigerator for up to four days or in the freezer for up to six weeks.
Music break: Nico (Winter Song) by The Heliocentrics