Rustic Herb-Infused Spaghetti Sauce

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Welcome to a culinary journey with our Rustic Herb-Infused Spaghetti Sauce! This sauce is all about simplicity, yet it boasts a depth of flavor that will transform your pasta nights. Perfect for those cozy evenings when you want something heartwarming and homemade.

Ingredients for Rustic Herb-Infused Spaghetti Sauce

The foundation of this sauce is olive oil, which adds a rich flavor and helps sauté the vegetables. Onion is finely chopped to build a sweet, savory base, while garlic adds a robust, aromatic kick. The heart of the sauce is a can of crushed tomatoes, providing rich, tangy depth. Tomato paste intensifies the tomato flavor and thickens the sauce. For herbs, we use oregano, basil, and thyme — each contributing a unique aromatic note. A hint of sugar balances the acidity of the tomatoes. Finally, fresh parsley brightens up the sauce right before serving.

Tips & Tricks

  • If you like a bit of heat, add a pinch of red pepper flakes with the garlic.
  • For a smoother sauce, use an immersion blender before adding the parsley.
  • Letting the sauce sit for a day in the fridge can enhance its flavors.

Serving Suggestions

This sauce is a perfect partner for any pasta, but it shines particularly well with spaghetti or linguine. Consider topping it with freshly grated Parmesan cheese and a sprinkle of more fresh herbs. It's also a fantastic base for homemade pizza or as a dipping sauce for breadsticks.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, but you'll need to peel and crush them, and the cooking time may increase to reduce the extra liquid.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Can I make this sauce vegan?
It already is! Just make sure any accompaniments like cheese are also vegan.

Rustic Herb-Infused Spaghetti Sauce Recipe Walkthrough

Start by heating olive oil in a large saucepan over medium heat. You want the oil to shimmer but not smoke, ready to soften the vegetables. Add the onion, stirring occasionally, and let it sauté until it turns translucent, which usually takes about five minutes. This step builds the flavor base, so patience is key.

Next, stir in the garlic. Let it cook for just a minute or two until it's fragrant. Be cautious not to let it burn, as burnt garlic can turn bitter. Once you smell that inviting aroma, it’s time to add the crushed tomatoes and tomato paste. Stir everything together, ensuring the paste is evenly mixed in to enrich the sauce.

Now, season the sauce with oregano, basil, thyme, sugar, and a good pinch of salt and pepper. Stir well to combine. Bring the sauce to a gentle simmer, covering it with a lid tilted to let some steam escape. Let it simmer for about 30 minutes, stirring occasionally to prevent sticking and allowing the flavors to meld beautifully.

Right before you’re ready to serve, stir in the fresh parsley. This adds a touch of freshness and a pop of color to your sauce, making it ready to enjoy!

Why You'll Love This Recipe

  • Infused with aromatic herbs that elevate the humble tomato sauce.
  • Quick and straightforward — ready in just over 30 minutes.
  • Uses pantry staples you likely already have on hand.
  • Versatile enough to pair with any pasta or even serve as a pizza sauce.

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp sugar
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and sauté until translucent, about 5 minutes.
3. Stir in garlic and cook for another 1-2 minutes until fragrant.
4. Add crushed tomatoes and tomato paste, mixing well.
5. Season with oregano, basil, thyme, sugar, salt, and pepper.
6. Bring to a simmer and cook for 30 minutes, stirring occasionally.
7. Stir in fresh parsley before serving.

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