Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara.

• ¼  cup extra-virgin olive oil
• ½  small red onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 28-ounce can peeled plum tomatoes with juice, pureed
• 12 basil leaves, torn
• ¼  teaspoon dried oregano
• Pinch of crushed red-pepper flakes (optional)
• Coarse salt and freshly ground pepper

1. Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
2. Add pureed tomatoes, basil, oregano, red-pepper flakes, and ½ teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

Makes 2 cups.

Serving Idea: toss with pasta such as bucatini, spaghetti or penne.

Make Ahead: Sauce can be frozen for up to 1 month.