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Spaghetti with Marinara Sauce

Sunday, December 13, 2009

I was scanning through my pasta posts the other day and noticed that I don't have a marinara anywhere. A good marinara is made simply with fresh, quality ingredients. And the sauce cooks in just a few minutes. This is my go to weeknight pasta in the summer, when basil is abundant and fresh. Since I had to purchase a package this week, I decided to use the rest for a batch.

Saghetti Marinara

Spaghetti with Marinara Sauce
1 lbs pasta
2 tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes
28 oz can diced tomatoes
1/4 cup white wine
1/2 tsp salt
1/2 cup basil leaves, chopped

Set a pot of water to boil and begin the sauce. Heat olive oil in a saute pan set to medium-high heat. Add the onions and saute until soft. Add the garlic and red pepper flakes, cook for half a minute, then stir in the diced tomatoes and wine. Bring to a boil then reduce and simmer, uncovered for about 20 minutes, while the pasta cooks. As the sauce cooks, mash the tomatoes up with the back of a wooden spoon.

When the pasta is done cooking, drain, reserving some of the pasta water. Remove the sauce from the heat, stir in the basil and salt. Then toss with the pasta, adding a little of the reserved water, if necessary.

4 Servings: 530 cal (9g fat, 95g carbs, 17g protein)

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