Marinara Pasta SauceSubmitted by: KOALASLOVERAIN
IntroductionA versatile marinara sauce, with some variations A versatile marinara sauce, with some variations
white or Vidalia Onion, .5 onion
Minced garlic, 1 clove
Butter, salted, 1.5 tbsp, divided
Kroger Diced tomatoes, 1 14.5oz can, DO NOT DRAIN
Kroger Tomato Sauce, 1 8oz can
Fresh Basil, 5 leaves (or to taste)
Dried oregano leaves, 2 tsp (or to taste)
Black pepper .5 tsp (or to taste)
Add diced tomatoes, tomato sauce, basil, oregano, and pepper. When sauce begins to simmer, add the remaining 1tbsp of butter and stir until melted. Allow to simmer approximately 20 minutes or until sauce begins to noticeably thicken.
VARIATIONS: For arrabbiata sauce, add between 1/2tsp and 1tsp of sriracha or 1tsp or red pepper flakes and a dash of paprika. (caloric addition: basically nothing)
If you're willing to have a few more calories, add about 1/4 of half and half or whipping cream and 1/4 cup vodka about five minutes before cooking finishes for a vodka cream sauce.
SERVING IDEAS: I really like to add sauteed green bell peppers and green beans to this dish for serving (usually with whole wheat pasta). If you're not vegetarian, chicken breast or sliced steak are also really good additions. I have had this sauce with leftover NY strip before and it was a really good combination.
Serving Size: Makes approximately 4 half-to-3/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KOALASLOVERAIN.