This is what we call a "back pocket" recipe - the simple, delicious kind you memorize for those days you want a guaranteed win without too much fuss. In exchange for a bit more effort than a store-bought jar of marinara (i.e. almost no effort), you get a big time return on flavor - without any of the mystery additives you find on store shelves.
1 package Taste Republic Gluten-Free Linguini
1 tablespoon tomato paste
1 15-oz can crushed tomatoes in juice
¼ cup extra virgin olive oil
½ white onion, diced
4-5 sprigs fresh thyme
2-3 sprigs fresh oregano
1 clove garlic, peeled and smashed
½ teaspoon brown sugar
Heat the oil in a wide skillet over medium heat. Add the garlic and herbs and cook, stirring occasionally, for 2-3 minutes. Add the herbs and stir.
Add the tomato paste and stir, adding a little water if necessary to thin out the paste. Pour in the tomatoes and cook, stirring occasionally, until the sauce has thickened slightly (about 3-5 minutes) and your kitchen smells amazing.
Add brown sugar, stir, remove herb sprigs, and taste to adjust seasoning with salt and pepper. Reduce heat to low and keep warm.
Bring a pot of salted water to boil on the stove top. Cook pasta according to package directions, then immediately drain.
Add pasta to the sauce and heat through, stirring to coat. Serve with grated cheese on the side.
- To keep it vegan, serve with a few spoonfuls of nutritional yeast instead.
- This sauce freezes well!
- Add a few fresh thyme leaves on top of each serving for a pop of freshness.