Originally we were supposed to be having chickpea stew for dinner. When we looked for the ditalini we discovered that it had been used. So, what to do? I decided on making a quick tomato sauce and using the pasta that we had!

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Easy and quick spaghetti sauce

• 1/2 large onion, chopped
• 2 teaspoons olive oil
• 1 tablespoon oregano
• Pinch of red pepper flakes
• 1/4 teaspoon garlic powder
• 2 tablespoons tomato paste
• 1/4 cup white wine
• 2 14 oz. cans Muir Glen fire roasted crushed tomatoes
• Salt to taste

Heat the oil. Add the onion, garlic powder, oregano, salt, red pepper flakes and cook until the onion is softened. Add the tomato paste. Stir mixture and cook for a minute. Add the white wine and deglaze the pan. Add the two cans of tomatoes. Cook for 1/2 hour covered at a simmer, stirring occasionally. Correct for seasoning before adding pasta to the sauce. This recipe makes enough for two dinners so be sure to put half of the sauce in a container to refrigerate or freeze before adding the pasta.

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Before draining the pasta we always reserve a cup of salty, starchy pasta cooking water. Use the water to get the consistency of the sauce to your liking.

This on-the-fly dinner turned out super yummy! Using good ingredients like Barilla pasta and Muir Glen tomatoes makes a difference.