If you need an easy-peasy weeknight meal, I've got you covered! Only a few ingredients with minimal prep time makes for a delicious dish that will become a weeknight staple.
Another reason I love this dish (besides the obvious pasta factor), is because you can make it in bulk and freeze the extra! Yay! Freezer meals make an even easier weeknight meal! This is also gluten, dairy, and soy free when served with gluten free pasta.
INGREDIENTS:
- 6 Roma tomatoes, chopped
- 1 small yellow onion, chopped
- 2-3 cloves of garlic, diced
- 3/4 cup of olive oil
- 1 cup of dry white wine
- Juice of 1/2 of a lemon
- Salt and pepper to taste
- Fresh basil
INSTRUCTIONS:
Pour 1/4 cup of olive oil in a sauté pan and heat on medium-low. Add the onions and cook until translucent. Add the garlic and salt and pepper and sauté for a 2 minutes. Add the tomatoes and cook until the tomatoes begin to melt into the sauce, about 5 minutes. Add in the white wine and remaining olive oil and simmer until the alcohol has cooked off, about 5 minutes. Add in the lemon juice, taste and add more salt and pepper as necessary. Serve over pasta and top with fresh basil.
FREEZING:
If you intend to freeze, you can double or triple the sauce and before adding it to the pasta, freeze the excess in individual containers.
The last thing I will say about this sauce is that it is so adaptable. You can add any kind of vegetables you like- mushrooms, bell peppers, eggplant, all would be great. If you don't like tomatoes, you can't take them out and use something else. You can also just make the sauce and serve it over chicken or pork if you don't want the pasta. It really is so versatile and easy to personalize, this is no-doubt going to become a new favorite in your kitchen!
