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Spaghetti Sauce With Diced Tomatoes

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Total Time: 35 minutes

Ingredients

  • Pinch of red pepper flakes optional
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion grated
  • 1 tbsp dried oregano
  • 28 oz canned crushed tomatoes
  • 1 tsp sweet Spanish paprika
  • 1/2 cup water preferably reserved pasta water
  • 2 carrots finely grated
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves finely minced
  • About 1/2 cup packed fresh parsley chopped
  • About 1/2 cup packed fresh basil torn
  • To serve:
  • 3/4 lb to 1 lb of cooked pasta of your choice

Instructions

  • Warm the extra virgin olive oil in a large saucepan over medium heat until shimmering. Stir in the grated onion, minced garlic, and finely shredded carrots, cooking for around 5 minutes until the vegetables have softened.
  • Incorporate the crushed tomatoes and water, followed by a generous seasoning of kosher salt and black pepper. Blend in the dried oregano, sweet paprika, and red pepper flakes if desired. Mix in the fresh basil and parsley.
  • Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pan and let the sauce simmer for 15 to 20 minutes, checking occasionally. If the sauce becomes overly thick, add a splash more water, preferably from the pasta pot. Once the sauce is ready, you may fold in additional fresh basil for an extra layer of flavor.
  • To serve, combine the cooked pasta with the sauce, allowing it to simmer gently together over low heat for approximately 5 minutes to marry the flavors.