Foodie Friday: Quick and Fresh Pasta Sauce

Last Friday night I came home and was HUNGRY. Like, I need to eat now or I’m gonna blow a gasket kind of hungry. Pasta is always a quick solution to tame my hungry inner beast. With overripe vegetables on the counter and in the refrigerator, I felt mighty guilty opening up a jar of sauce. So I chucked it all into the food processor and let it simmer. I was pleased with my work but the Mr. was left feeling like the sauce was missing a little something. Here’s how it went down:

• 3 vine-ripe (well, overripe) medium tomatoes
• Handful of basil leaves from our herb garden
• Handful of flat-leaf parsley from our herb garden
• Generous dash of dried oregano
• 2 garlic cloves
• 1 small white onion
• Dash of black pepper
• Dash of salt
• 1 tablespoon of EVOO

Into the food processor it went until blended, then transferred into a large skillet. I then added a small can of plain tomato sauce to make it a bit thicker. I set the stove to medium and put a lid on it, then walked away and did a few other things while the sauce got nice and hot and flavors blended (read mail, made salad…fun stuff). Next, I put a pot on to boil and when ready added angel hair pasta. About 7 minutes later, ta-da! Dinner.

The sauce cooked for about 25 minutes total. The next time I make this, here’s what I would do differently:

• Add tomato paste for additional thickness. We didn’t have any in our cupboard then. We do now.
• Add a bit more salt.
• Be more generous with the oregano.
• Use three garlic cloves instead of two. Bad breath usually equals a tasty meal.

What are your favorite things to make with overripe vegetables?

I’m off for the weekend. Have a great Labor Day and “see” you Tuesday!