Hello there! Long time no see. It’s been a while since I’ve written a blog post and so excited to get back on it. I thought the best recipe to share after being gone for so long was something that was simple yet sooooo scrumptious.
Who doesn’t love pasta? I mean oodles and oodles of carby goodness in different shapes, yummm. My home is notorious for never eating Italian food out or using jarred pasta sauce. For us, we find it so easy, fresh, simple and cheaper to make sauces at home.
One of the first things my sister learned to make was tomato sauce- it was amazing! People underestimate the power of fresh herbs and fresh ingredients and it’s something I want to share with you guys!!
Jarred sauce tends to have lots of sodium, sugar and can tend to taste a little flat. By making your sauce at home, you can control the amount of salt and sugar AND make the flavors even bolder with fresh herbs.
Over the next few weeks, I’m going to be sharing with you a tomato pasta sauce and an alfredo pasta sauce so you never have to buy store bought jarred sauce again!
So that brings us to this recipe! If you are someone who just doesn’t like tomatoes or just want to try something besides your standard tomato sauce, this herby pasta is for you! It’s sweet and spicy, salty and herby, lemony and do so bright! Coming together in less than 10 minutes, this sauce has an olive oil base with super sweet onions, lots of garlic, a few spices and of course, a handful of basil and parsley.
You will probably look at the recipe and think, half a cup of olive oil?? Just kill me already! Well let’s wait a second, we’re using extra virgin olive oil, not your standard canola or vegetable oil. You know that really good stuff you use for salads or bring out for the fancy dinner parties? Ya we’re cracking out that baby today. Olive oil (in moderation) is actually really good for you and had such a nice flavor. This oil is what will give the sauce that ‘saucey’ part so don’t skimp on it!
You probably have all the ingredients in your pantry already so what are you waiting for??!! Clear your calendar as tonight is reserved for some pasta twirling and Netflix binging.
10 Minute Herby Pasta Sauce
16 oz of spaghetti
1/2 cup extra Virgin olive oil
1 bunch/ cup chopped parsley (I like using half curly and flat parsley!)
1 bunch/ cup chopped basil
2 tsp Herbs de Provence (optional)
1/2 a lemon, juiced
1 tsp red pepper flakes
3 tbsp plus 2 tsp salt
1 tsp sugar
1 tsp freshly cracked black pepper
1 sweet yellow or red onion, thinly sliced
5 garlic cloves, finely chopped
In a large pot, bring water to a boil with 2-3 tbsp of salt. This is the only chance you get to salt your pasta so you need to add a good amount. 3 tbsp may seem a lot but you will drain most of it out.
As the pasta is boiling, heat up a heavy bottom, wide pan with the olive oil. Add in the garlic, onion, red pepper flakes, herbs de Provence and 1 tsp of the salt. Cook until the onions have sweated, becomes translucent and easy to ‘mush’ on medium high heat, around 10 minutes.
By now, your water should be at a roiling boil. When you start to see the water rapidly bubbling, add in your dried spaghetti and cook accordingly, except for 1 minute less than the suggested time. We want the pasta to be slightly al dente (with a bite) as it will finish cooking in the sauce.
Add the herbs into the sauce along with the black pepper, remaining salt, sugar and lemon juice. Quickly mix it around and by now your pasta should be done cooking. Reserve 1 cup of the pasta water and transfer your spaghetti to the sauce. Mix it around in the pan while on the heat and add around half of the pasta water- this will help emulsify the sauce and make it stick to the pasta. Taste it and add more salt, lemon juice and red pepper flakes to your liking!
Serve a big healing of the noodles as is or mix in some Parmesan cheese. Mmm enjoy!!
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