I know everyone has their own way of making pasta sauce, and there’s no wrong or right way but I thought I’d post my own recipe, which I make regularly and freeze.
I mean, there’s nothing wrong with tomato sauce in a jar, and god knows I use it when I’m whipping up a quick lasagne, but there’s nothing quite like freshly made, aromatic marinara sauce on a plate of steaming hot linguine, with toasted pine nuts and shaved Parmesan sprinkled on top. With a glass of wine. Sitting in front of the TV after a long day. It’s therapeutic and some days you just need a meal like that.
I use fresh tomatoes or a combination of fresh and canned, depending on the season. It’s peasant food; spicy, fresh and rich.