Ingredients
- 12 to 15 ounces tomatoes (2 to 2 1/2 cups rough chopped, no need to remove the skin or de-seed, I like a mix of beefsteak, vine ripe, plum and cherry)
- 1/8 to 1/4 cup vermouth (to taste)
- 2 to 3 garlic cloves, minced (I used 3)
- 1 large shallot
- 1/4 cup fresh basil, fine chopped
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes
- Salt and pepper, to taste
- 1 1/2 teaspoons olive oil
- 8 to 12 ounces dry spaghetti pasta (or vermicelli, I like about 3-4 ounces pasta and 1/2 cup sauce per person for a light dinner or side dish)
How to Make
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Step 1: Sauce ... Bring the olive oil to medium heat. Add the garlic, shallots and red pepper flakes and cook 2 minutes. Then add in the tomatoes, oregano, and vermouth and mix to combine. Bring to a boil and then reduce to low. Season with salt and pepper and simmer 20-25 minutes until the tomatoes break down. Season with salt and pepper once again.
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Step 2: Note: As I mentioned, I prefer to use a mix of tomatoes. I think a mix is really important; the sweetness of the cherry tomatoes is really nice with the richer beefsteak tomatoes. Also, add as much garlic or red pepper as you like. The taste is up to you.
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Step 3: Pasta ... Cook the pasta according to pkg directions in plenty of salted water. Make sure to add the pasta to the tomato sauce to soak up all the good flavor. Add in the fresh basil and garnish with fresh shaved cheese.
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Step 4: Serve ... If you freeze the sauce, heat and then add in fresh basil before tossing with the pasta. ENJOY!
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