Homemade Pasta Sauce:
Creating your own pasta sauce can be a rewarding experience, especially when paired with fresh tagliatelle pasta and a side of garlic baguette. Here’s a homemade pasta sauce recipe along with instructions for preparing the tagliatelle pasta and garlic baguette
Instructions:
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Prepare the Sauce:
- Heat olive oil in a large saucepan over medium heat.
- Add minced garlic and chopped onion to the pan. Saute until softened and fragrant, about 2-3 minutes.
- Pour in the crushed tomatoes and stir to combine.
- Add dried oregano, dried basil, salt, pepper, sugar (if using), and red pepper flakes (if desired) to the sauce.
- Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently for about 20-30 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Taste and adjust seasoning as needed. If the sauce is too acidic, you can add a bit more sugar to balance it out.
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Cook the Tagliatelle Pasta:
- Bring a large pot of salted water to a boil.
- Add the tagliatelle pasta to the boiling water and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and set aside.
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Prepare the Garlic Baguette:
- Preheat the oven to 375°F (190°C).
- Slice the baguette diagonally into 1-inch thick slices.
- In a small bowl, mix together softened butter with minced garlic to make garlic butter.
- Spread the garlic butter generously onto each slice of baguette.
- Place the slices on a baking sheet and bake in the preheated oven for about 8-10 minutes, or until the edges are golden brown and crispy.
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Serve:
- To serve, divide the cooked tagliatelle pasta among serving plates.
- Ladle the homemade pasta sauce over the pasta.
- Garnish with freshly chopped basil leaves.
- Serve the pasta alongside the garlic baguette slices for a delicious and satisfying meal.
Enjoy your homemade pasta sauce with tagliatelle pasta and garlic baguette! This simple and flavorful meal is perfect for a cozy night in or for entertaining guests.
Ingredients:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pinch of sugar (optional, to balance acidity)
- Red pepper flakes (optional, for heat)
- Fresh basil leaves, chopped (for garnish)