Quick Tomato Sauce

Well, Quick Tomato Sauce with Spinach and Mushrooms over Ravioli, but that didn’t fit in the title space.

1 28 oz. can Petite Diced Tomatoes
1 6 oz. can tomato paste
4 cloves of garlic minced
1 large onion chopped
2 T. EVOO
1 pint of sliced portabello mushrooms
1 bunch of baby spinach, washed and dried
1 teaspoon red pepper flakes
Ravioli (or whatever pasta you’re in the mood for)

Heat a large saute pan on med/high heat.  When it’s hot, add the EVOO and allow to ribbon*.  add the garlic and onion and saute until translucent.  Add the mushroom and allow to cook until the mushrooms start to brown.

When the mushrooms start to get glossy add the spinach

cook until the spinach starts to wilt

At this point, put your water up to boil for the ravioli that you have spent all day cutting and rolling and stuffing.  What?  That bag?  The one that says “Ravioli”? Oh ignore that . . . . Ok, ok, Publix had a sale on their ravioli and that’s what I used.  Use whatever you like…

Add the diced tomatoes and the paste to the spinach/mushroom mixture, stir to combine and allow to cook for a couple of minutes on high to burn off some of the extra liquid.  When you’re happy with the consistency, lower the heat to medium, add the red pepper flake, stir and just leave it alone till the pasta is done.

drain the pasta and plate, spoon the sauce on top and eat.  You could also do this in a large, lipped platter and serve homestyle.  It was delicious and easy!

Enjoy!

*the olive oil “ribbons” when it’s hot enough – it’s looks like the oil separating into waves – when it does that, you’ll know it hot enough for saute.

If you liked this, you might like:

• Tomato Sauce
• Dinner in a Flash!
• Chicken Cacciatore (Low Carb)
• Steak with Sauteed Mushrooms and Spicy Broccolli (Lo Carb)
• Pasta with Goat Cheese, Tomato and Arugula