With four children, spaghetti with red sauce is a staple. When I started Paleo, I knew it was going to be hard to get them on board. And it is, but we are taking baby steps. The hardest part is that in the past I always made my own pasta, so I was worried that finding an acceptable gluten free option might end up being a problem. Fortunately there are quite a few good brands out there with minimal ingredients. I stick with organic, and prefer brown rice for the rest of the family. For me I usually julienne long strips zucchini or yellow squash, or I cook up a spaghetti squash. The options are endless as long as the vegetable is long.
Anyway, a perfect, quick tomato basil sauce is hard to beat.
2 tbsp. olive oil
4 clove garlic, minced
32 ounce can whole tomatoes in tomato juice
1/4 c. minced parsley
1/2 c. chiffonade basil
2 tbsp. balsamic vinegar
salt and pepper to taste
Over medium heat in a large sauté pan, cook garlic until is starts to golden and is very fragrant, about 30 seconds to 1 minute. Be careful, you don't want garlic to burn. Add the tomatoes and break apart with a wooden spoon. Increase heat to high and then bring the mixture to a boil. Reduce heat to a simmer, and cook, stirring once in a while, about 15 minutes or until liquid is almost all reduced.
Add parsley, basil and balsamic, cooking for another 2-3 minutes. Salt and pepper to taste.