14–16 oz. Tri-Color Angel Hair Pasta Nests (or any other pasta!) Or 2 Spaghetti Squash, halved, roasted, and shredded with a fork.
1/3 cup olive oil
1 onion chopped (approx. 1 cup)
4 cloves garlic, minced
1 t. dried oregano
1 t. dried basil
1 28 oz. can of San Marzano Italian whole, peeled tomatoes
1 t. sugar
1 t. salt
1/4 t. black pepper
5 leaves fresh basil, chopped or julinenned plus more for garnish
Fresh Parmesan for garnish
Cook pasta according to package directions, drain and rinse briefly, and toss with 1 T. olive oil. Set aside.
For spaghetti squash, cut each squash lengthwise. For ease, have produce dept. cut them for you as they are very tough. If not available, I microwave my squash whole for 1-2 minutes until they are slightly soft. Makes cutting them somewhat easier. Either way, be careful…and cut on a surface that is stable. I always put a towel under my cutting board for safety. Scrape out the seeds. Brush squash with olive oil and season with salt and pepper. Roast cut side down at 450 degrees for 30 minutes. Cool slightly. Use fork to scrape out squash noodles! Set aside.
Pulse tomatoes in can with a hand blender (less messy in kitchen sink!). Make sure not to puree to a smooth consistency but leave some texture!
In a medium saute pan, bring olive oil to medium low heat. Add chopped onion and saute on medium low for 12-15 minutes. Do not let onions brown but only turn translucent and soft!
With 2 minutes to go on onions, add minced garlic and dried basil and oregano.
Add tomatoes, salt, pepper, sugar and bring to a boil.
Reduce heat to simmer and cook partially covered for about 20 minutes.
Add fresh basil and stir.
Add cooked pasta to pan and toss with sauce. If serving squash, plate squash and add marinara sauce on top.
Plate the pasta and top with additional fresh basil and Parmesan. Top squash the same!