I know, I know. You’ve heard it all before. But really, I need y’all to eat this!
This is a classic, childhood favorite of mine. My Polish-heritage husband however, is not so fond of my Italian food roots. Now, because he enjoys cooking (and is really good at it) I have been more than happy to let my Italian comfort foods slip away from regular dinner rotations. I mean really, if a man is willing to cook for you and on a nightly basis you don’t mess with that.
Every now and then though I get the urge to make a good ol’ Sunday dinner. Usually he obliges and eats the food with a sigh and says “it’s okay, it’s just not for me.” Crush. Stomp. Yep, right on my Italiana heart! I have tried to not take this personally but I can’t help but feel a little sad that the food I love is just, eh, to him.
This past Sunday I bought a beautiful eggplant and said husband be damned! I’m having me some Parmigiana! I prepared the eggplant just as Gramma taught me. This time however, I diverted from my usual sauce and did a quick and dirty rustic version. I served it with pasta and just about went to heaven with each piece I ate. Ready for the “eh” response from the hubster I braced myself when he took a bite. And then he took another bite. And then another!
“This is the best dinner ever! What did you do? This sauce is amazing! I can’t believe the flavor. Oh, my god! This is unbelievable!”
I did it. I did the impossible. I made an Italian meal that blew my husband’s socks off. Finally! Thank ya Jesus!
We feasted on this dish for three nights AND HE NEVER GO SICK OF IT!
Hallelujah!Hallelujah! Hallelujah, Hallelujah, Hallelujah!
So here it is ladies. A sauce so quick, so dirty that the FCC is issuing my fine as we speak!
Disclaimer: I do not measure or really watch time on anything I cook. I just kinda know and do things by approximation, sight and taste. Sorry!
Put 2 turns of evoo in a large deep, dish pan. 4 cloves of garlic peeled and pressed and a quarter of an onion finely chopped. Let the little guys get all translucent (about 3-5 mins) and then add 2 tablespoons of tomato paste. Mix it up with the onion/garlic. Then add two cans of diced tomatoes. DO NOT DRAIN. Mix them in good with the paste/onion mix and let simmer for 10 or 15 mins. Add chopped basil, salt, black pepper, a little nutmeg and some sugar and simmer till you think it’s the consistency you want. And poof, it’s done!