Classic Red Sauce with a Twist (of Lemon)

This is my go-to red sauce for any pasta dish. It provides lots of tomato flavor, a little bit of spice, and beats anything that comes from a jar from the supermarket. It can be made in advance, creates enough sauce for about 1 lb. of pasta, and can be stored in the refrigerator for about 1 week, making this the perfect ingredient in weekday meal prep.

Prep Time: 15

Cooking Time: 40

Total Time: 55 minutes

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 half diced red onion
• 3 cloves of minced garlic
• Kosher salt and freshly ground pepper
• 2 tablespoons fresh, torn basil
• Splash of lemon juice
• 1 teaspoon of red pepper flakes (optional)

Cooking the Sauce

1. Puree the whole tomatoes to a smooth consistency in a food processor or with an immersion blender. Personally I prefer a sauce that is a little chunkier and more rustic which is broken down with a spoon, that way when you are eating that pasta there is more overall texture. Additionally, when you bite into a chuck of tomato there is a little burst of flavor and moisture that complements any pasta dish.
2. Begin to heat the olive oil over medium to high heat in a large saucepan. Once it gets nice and hot add the onions and sauté 5 to 6 minutes, at which point they should be relatively soft. Now add the garlic and cook for an additional 2 to 3 minutes, allowing for the color to change and extra flavor to develop. If you want to add some heat to the sauce add about 1 to 2 teaspoons of red pepper flakes with the garlic.
3. Once the garlic and onions have been sweated off, add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. Check back every five minutes or so to check on the consistency of the sauce and to make sure nothing is burning or sticking to the pan. You are aiming for a consistency that's not too wet or too dry, such that it still clings to the pasta, but this really comes down to preference. 
4. Add the basil and remove from the heat. Toss with just-cooked pasta and a splash of lemon juice.