Very often I prepare this sauce for pasta, rice, and just meat or poultry, and I love it with black bread, the beginning of the vegetable season inspired me to share this recipe with you. If you are interested, come visit!
In a saucepan, heat the oil (without 1 tbsp.) and lightly add the grated onion and garlic.
Add the peeled tomatoes and red sweet pepper (I grate), salt, hot pepper, sweet paprika and sugar, bring to a boil, reduce the heat to a minimum and simmer for 30 minutes, almost until the liquid has completely evaporated. A couple of minutes before the end of stewing, add the oregano.
Remove from heat. Add the chopped Basil and mint.
To make the sauce shine, pour in 1 tbsp of oil. And let the sauce stand.
Prepare the side dish. I have Penne.
If you don't fast, serve with your favorite cheese.
I mix the sauce with the pasta right in the pot, ( and I do not fill the paste with any oil) and put the carcass on the fire slightly, just 3-4 minutes. The sauce fills the holes of the Penne and is absorbed into them, believe me, it is so delicious mmm...!!!