My Poor Driver met with three siding contractors today. Our 20+year-old house needs so much attention and we are trying to have all the work finished while we are home this summer... and we won't be home much this summer as Lisa and Lenny are having a baby girl in August!
Before I get too deep into the pasta sauce recipe below, here is a photo of the Cutest Boy Ever - Lisa bought him a pinwheel today and Leo was completely transfixed:

When Lisa said she bought Leo a pinwheel at a park kiosk today, my first thought was: they still make pinwheels?
Another photo to share - today was National Martini Day... but it's martini day around here fairly often...

The recipe I am sharing today is a super-simple people-pleaser. We eat this sauce fairly often and I am sorry to have not posted it earlier. RV-easy, just a few pantry-staple ingredients, vegan, vegetarian, cholesterol-free, filling and ready in less than 30 minutes. Perfect.

1/3 cup best quality extra-virgin olive oil
1 cup finely chopped yellow onion
4-6 cloves garlic, minced (I use 6)
1-3 teaspoons dried red chili flakes (I use 3)
3 cups (about 26-28 ounces) canned crushed/finely diced tomatoes
1/2 teaspoon Kosher salt, or to taste
1 pound dried penne (or other pasta)
Fresh basil chiffonade or fresh Italian parsley leaves, as garnish, optional
Heat a small Dutch oven (or large sauce pan) over a medium flame. Coat the bottom of the pan with the olive oil. Add the chopped onion and stir constantly for about five minutes, until the onion is soft, but not yet browning. Add the garlic and continue to stir, at a slightly lower flame, until the onion begins to brown, another few minutes. Do not let the onion mixture burn. Sprinkle the dried chilies over and stir for one minute. Add the crushed tomatoes, stir well and let simmer for 10-15 minutes.
Meanwhile, cook the pasta according to package directions or until al dente. Drain the pasta. Pour the tomato sauce over the drained pasta. Serve, garnished with fresh basil or Italian parsley. Serves 6.

