My basil plants are going crazy outside in summer’s sultry air and abundant sunshine. Today, pasta was on the menu and I needed a quick sauce; I really prefer to make my own. Once you have tasted your own, it’s almost impossible to buy jarred sauces again The flavor of this Fresh Basil Pasta Sauce is so robust and fresh, especially when you add in fresh basil that you grew yourself! You’ll taste that pride in every bite of this sauce!
The Sauce:
Heat olive oil and butter in a medium skillet or saucepan over medium-low hon top of one another eat. Add minced garlic and cook, stirring frequently, until fragrant and lightly golden. Stir in tomatoes, salt, pepper and red pepper flakes. Simmer for about 20 minutes or until thickened.
Basil Chiffonade:
While sauce is simmering, pick your basil leaves. Layer a few leaves on top of one another, then roll up tightly into a cigar shape. Slice them into thin strips. Chiffonade is a slicing technique which cuts leafy greens or herbs like basil, into thin strips. The technique is modeled for you below.
Once the sauce has thickened, stir in the basil chiffonade. Now you’re ready to serve it up!
Top the pasta with the Fresh Basil Pasta Sauce and add more basil chiffonade and maybe some Parmesan cheese. Yum! Enjoy!
Fresh Basil Pasta Sauce
Ingredients
- 2 T butter
- 1/3 c extra virgin olive oil
- 1 T finely minced or pressed garlic
- 1- 28 oz can crushed tomatoes (San Marzano)
- 1/2 t Kosher salt
- 1/4 t red pepper flakes
- 1/4 t black pepper
- 3/4 c loosely packed basil leaves, chiffonaded
Instructions
- On MEDIUM-LOW heat, heat the butter and oil together. Once the butter is melted, add the garlic and cook until fragrant and lightly golden.
- Add the tomatoes, salt, black pepper and red pepper flakes. Simmer for about 20 minutes until thickened
- Just before serving, stir in the basil chiffonade.
