In a large fry pan addd olive oil and garlic. Bring temperature to medium heat and sauté for about 5 minutes or until lightly golden. Stir the garlic continuously so you don't burn the pieces. Remove garlic and discard. Turn off stove. You now have flavored oil!
Let the pan cool completely, at least 5 minutes. In a Cuisinart or blender add tomatoes and pulse until crushed. Add tomatoes to pan. Mix in oregano, parsley, basil, and red pepper flakes. Add a pinch of sugar, salt, and pepper to taste.
Turn the stove back on. Simmer on medium-low heat for about 45 minutes. Sauce should have a light bubble while cooking. Stir occasionally with your wooden spoon.
Serve your favorite type of pasta or use with your favorite meatballs, baked ziti, or eggplant parmigana. This recipe makes enough sauce for two pounds of pasta.
This lovely 1840’s adobe jewel is ready to once again become a gracious residence. With thick adobe walls two stories high and over 5,200 sf, this lovely territorial home is only a short walk to the plaza. Beautiful carved beams and perfect views, evokes early Taos charm. Currently operates as a 5-unit apartment complex with rental income. Zoned Commercial/R-14.
Orecchiette Pasta w/ Spinach, Mozzarella, Tomatoes & Pesto