More importantly, what you should have for dinner tonight! So let’s put the paper snowflakes, holiday cookies, and dozens of cards that need mailing to the side for just a minute, and talk about tonight. And the edible gifts you should be putting up here right now!” And you’re right I’ve been holding out. “What is that? Pasta?! Pasta… seriously? It’s December 8th! Where’s the cookies, lady? And the pie. Freeze it for up to 6 months.Pasta Puttanesca is one of our favorite date night dinners! The ultra flavorful sauce is made with anchovies,capers, olives, garlic, and crushed red pepper flakes! You can use any variety of pasta you have on hand, but we love this sauce best with spaghetti or penne! Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch).Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired). Do the same with any tiny onion pieces you might find. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Remove the pot from the heat and discard the onion.Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes.In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).Hearty Spaghetti with Lentils & Marinara Sauce.Please let me know in the comments how you like this sauce! It’s a new staple in my kitchen, and I hope it becomes a go-to recipe for you as well.Ĭraving more classic Italian recipes? Don’t miss these: I made pizza with it and my friend remarked that it tastes like real-deal Italian pizza. This marinara also makes an incredible pizza sauce.The recipe yields two cups of sauce and freezes well, so you might as well double the recipe.You can load up your pasta with as much of this wholesome sauce as you’d like.Unlike most store-bought sauces, this marinara is free of added sugar.It’s super easy to make-no chopping required.This marinara sauce recipe requires 5 basic ingredients and yields rich, authentic marinara flavor.I also added a pinch of red pepper flakes for a little kick, but those are optional. I traded a reasonable amount of olive oil for the butter (you really don’t need to use a ton of olive oil here for rich flavor). So, I added dried oregano and two whole cloves of garlic (which you’ll smash against the side of the pan at the end). I love that tomato sauce, but it doesn’t pass for marinara since it’s missing herbs, garlic and olive oil. Dinner is almost ready.Īfter trying many variations on marinara sauce, I adapted this recipe from Deb’s tomato sauce with onion and butter, which was originally sourced from Marcella Hazan’s 1992 cookbook, Essentials of Classic Italian Cooking. So throw those ingredients in a pot, pour yourself a glass of wine and boil water for pasta. I tried to take shortcuts to make it even faster, but no amount of tomato paste, spices, salt or sugar will make up for lost time.īottom line: It’s impossible to achieve enchanting, long-simmered marinara flavor in under 45 minutes. This sauce offers lovely, authentic Italian flavor after a 45-minute simmer. Yep, that’s right-just crank open a can of tomatoes, halve an onion and peel some garlic. You don’t even have to chop the onion and garlic. This marinara is exceptionally easy to make, too, so it’s perfect for busy weeknights. You’ll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. This homemade marinara sauce offers rich and lively tomato flavor. I finally faced my fears and tried making marinara every which way. Meet the marinara sauce recipe of my dreams! I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up.
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