Marinara Sauce

Name: Marinara Sauce
Yield: 2 cups (enough for 1 lb. of pasta)
Ingredients: 1 (2-lb. 3-oz.) can Italian plum tomatoes, drained; 3 TB. olive oil; 1 small onion, chopped; 4 large cloves garlic, minced; 2 TB. minced fresh basil, or 1[1/2]_ tsp. dried; 1/2 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper

From: The Complete Idiot's Guide to Cooking Basics

Servings: 2 cups (enough for 1 lb. of pasta)

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Ronnie's Notes

Make a double batch and freeze leftovers to use for dinner when you’re in a hurry.

Difficulty: Easy

Ingredients

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Scale Recipe

1 (2-lb. 3-oz.) can Italian plum tomatoes, drained
3 TB. olive oil
1 small onion, chopped
4 large cloves garlic, minced
2 TB. minced fresh basil, or 1[1/2]_ tsp. dried
1/2 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper

Instructions

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Drain and chop the tomatoes.

Heat the olive oil in a saucepan over low to moderate heat and add the onion and garlic.

Cook or until the vegetables have softened.

Add the tomatoes, basil, salt, and pepper.

Simmer , taste for seasoning, and add salt and pepper to taste.

Serve the sauce chunky or puree it in a food processor or blender.

Here are some variations on marinara sauce: • Puttanesca: Add 12 sliced pitted green olives, 12 sliced pitted black olives, 1 TB.

of drained capers, and 6 mashed anchovy fillets to the sauce after it has cooked for .

• Mushroom: Sauté 1 cup of sliced mushrooms with the onion and garlic.

• Amatriciana: Add 4 slices chopped pancetta or bacon to the olive oil.

Cook until lightly crispy.

Discard all but 3 TB.

fat from the pan.

Continue with the recipe adding1/2 tsp.

red pepper flakes with the tomatoes.

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