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Message: <blockquote data-quote="kenjib" data-source="post: 523479" data-attributes="member: 530">Simple and effective:1 16 oz can of imported italian tomatos canned with basil leaf (like Cento brand), fresh tomatos are not generally good this time of year so good canned ones are usually much better.  Using good tomatos is the most important part.  Don't use the typical tomatos canned in the United States.  Drain them thoroughly.  After, you can dice them or, if you like more smooth sauce (I do), run them through the Cuisinart or blender for a very brief amount of time.Some dried oregano - plenty of it, dried yourself if possible (fresh basil works too)Some crushed rosemary, fresh if possible but dried is fine tooA few cloves of fresh garlic, minced (don't use the preminced stuff in a jar), purple garlic (don't remember exact name right now) has better flavor but standard is fine tooolive oil - a tablespoon or twooptionals:mushrooms -- porcinis are the best (both fresh and dried are fine but you need to rehydrate dried ones), I like chantrelles too -- you just brush them off, don't wash themfresh spinach, cleaned & stems removedzuccini, diced, cubed, whateverBaking is a science.  Cooking is not, so exact amounts aren't too important.  Start boiling water for pasta first.Just heat the oil, throw in the garlic when the oil is getting hot.  Then throw in the tomatos.  Dried herbs go in early on, fresh herbs go in more towards the end.  A little later you can throw in the mushrooms and spinach.  If you use zuccini, throw it in only for the last 3-5 minutes, depending on how much you like it cooked.  To me, overcooked zuccini is really nasty/mealy so I like it still nice and crisp and only let it go in there for a few minutes.When the sauce is going (time it with the finishing of the sauce if you added zuccini -- for me I cook the zuccini exactly as long as the angel hair, which is convenient), throw in the pasta.  I like fresh ravioli from the farmer's market or similar (ravioli from the store really sucks pretty much without fail) or angel hair (from the store is fine for this), but anything is fine.  Make sure you don't overcook the pasta.A good side dish:get one bunch of brocollini if available (all the stores here have it).  Mince a lot of garlic and spread it over the brocollini in a pan with just a cm of water at the bottom.  Let if cook for a bit, but not too long.  It should still be crisp and al dente.  Drain the brocollini and squeeze large amounts of lemon juice over it.You can never go wrong with artichokes either.  <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" /></blockquote>

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