How To Make A Simple Pasta Sauce

Easy Pasta Sauce Recipe

Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.

It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.

It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.

The sauce that I’m going to share with you today is not my mother’s.

How excellent is it, exactly?

It’s so wonderful that even my mother enjoys it.

All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.

Onions and Garlic

The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range? If the cloves are little, add more of them. This results in a spaghetti sauce that is a little chunky. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:

• When it comes to taste, onions and garlic are essential. Add three to five garlic cloves to one medium onion and stir well. Yes. That’s correct, you read correctly. Cloves ranging from three to five in number For what reason did you choose a range of prices? If the garlic cloves are little, use more of them. This results in a pasta sauce that is a little chunky. The onions, which provide the majority of the consistency, are responsible for the texture. They’re hacked to pieces. It’s possible to make three different types of silky smooth sauce.

Butter

The taste of the sauce is enhanced by the addition of onions and garlic. Use one medium onion and three to five garlic cloves to make this dish. Yes. You read that correctly. Three to five cloves are plenty.

What is the significance of the range? If the cloves are little, add more. This results in a spaghetti sauce that is a little chunky. The onions, in particular, are responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three choices:

Dried Basil

I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor. It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent.

Cook Time

It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.

Salt, Pepper, and Other Good Flavors

Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!

Can I use this sauce for pizza?

Consider these ingredients to be a starting point for your meal preparation process. A touch of salt or a sprinkle of more red pepper flakes may be necessary from time to time, depending on your preference. Sometimes you might wish to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process. Using this sauce, you can accomplish your goal! Yours is a free hand in everything. It’s a lot of fun!

How do I freeze tomato sauce?

Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.

Can I use fresh tomatoes?

I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.

Can I can this sauce?

Nope! It is not a canning recipe that has been authorized.

Can I omit the sugar?

Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 tablespoons dried basil
• Pinch red pepper flakes (about 1/4 teaspoon)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter (about 2 teaspoons)
• 128 ounce can crushed tomatoes
• 1/4 cup water
• 2 tablespoons olive oil

1. The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
2. Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.

Quick Pasta Sauce

The olive oil should be heated until it shimmers on a high heat source. Cook the onions for approximately three minutes, stirring regularly, until they are tender and translucent. While cooking, the onions should sizzle and hiss. Garlic should be added at this point as well. To mix, stir the ingredients together until they are well blended. Garlic will not burn as a result of using this method. Cook for a further two minutes on medium heat. Season with salt and sugar, then stir in the basil. To mix, stir the ingredients together until they are well blended.

Pour in 1/2 can of crushed tomatoes and simmer for approximately a minute more, stirring often.

Low-temperature cooking is recommended.

1/4 cup water should be added in a slow, steady stream while stirring.

Additional water can be added if the sauce appears too thick; let the sauce to simmer for up to one hour, depending on your preference. In order to keep the sauce at the proper consistency while simmering for a longer period of time, stir it occasionally and add extra water as needed.

Most helpful critical review

This is, in my opinion, a bit bland and watery as described. However, it is a good starting point for a recipe that can be expanded upon and altered to suit individual tastes. Personally, I sautee some chopped onion in olive oil till translucent, then add the herbs (normal Italian seasoning), garlic, pepper, a little chicken broth, and the tomatoes and cook until the tomatoes are soft. I normally throw the tomatoes in a bowl and whiz them around with a hand-held blender since my husband doesn’t like bits of tomato in his food.

118 people have given their opinions.

• There are 68 five-star ratings, 37 four-star ratings, seven three-star ratings, four two-star ratings, and two one-star ratings.

I honestly didn’t anticipate this sauce to taste as good as it did, and I will never purchase another jar of sauce again. It cooked much more quickly than the pasta and had a deliciously sweet sauce! I did, however, include some oregano and more basil. The beauty of this dish is that you can make it your own by adding anything you like. I included green pepper mushrooms (drained) and some Italian sausage, which made it excellent for those who want thick sauce. It was just fantastic! Thank you very much for sharing this recipe with us!

However, it is a good starting point for a recipe that can be expanded upon and altered to suit individual tastes.

I normally throw the tomatoes in a bowl and whiz them around with a hand-held blender since my husband doesn’t like bits of tomato in his food.

I made do with what I had on hand, and it turned out amazing.

The only alterations I made were to use 1 can 14.5oz diced tomatoes (with liquid) instead of 28 oz crushed tomatoes and 1/4 cup oil instead of butter.

This dish is quite easy and deliciously fresh tasting.

Excellent when you’re in a hurry.

Advertisement I’m 15 years old and I enjoy cooking, but I’m not very skilled at preparing complicated dishes.

• This dish turned out to be really delicious!
• When she returned to work, everyone was clamoring for the recipe!
• Thanks!
• Due to the fact that I already have everything and did not have to go to the shop, it receives an additional star for this reason.
• Nonetheless, it was tasty, and my niece, who was visiting with me at the time I prepared it, appreciated the fact that there was no meat in the dish.

On hectic weekdays, when you get home from work and don’t have much time to prepare a meal, this spaghetti sauce is excellent.

We served it on shells, and I spiced it up with some red pepper flakes for a little kick.

It’s far superior to any store-bought sauce, and you could experiment with different ingredients, such as mushrooms, if you wished.

AdvertisementSince discovering this recipe last year, I’ve stopped buying sauce.

• I studied all of the reviews and made the following improvements based on the most popular suggestions: sugar, 1 tablespoon tomato paste, another tablespoon or two of dried basil, and a generous teaspoon of red pepper flakes are all you need.
• So simple, yet so effective.
• This is a component that my three-year-old enjoys helping with!
• I increased the amount of concentrated crushed tomatoes by one large can and the amount of ground Italian seasonings by two teaspoons.
• I used the Three Animal Meatball recipe from this website to incorporate into the sauce.
• I also added diced green pepper, onion, and mushrooms, though I’m sure it would be delicious without the vegetables as well.
• yummmm!

Creamy Garlic Butter Pasta Recipe

Comfort food is something I crave almost constantly. In spite of the fact that I enjoy eating veggies and other nutritious foods, I find myself craving comfort foods like beancheese quesadilla,mashed potatoes,burgers, and pasta on a regular basis. Most of the time, mashed potatoes and burgers are too time-consuming (particularly when I’m in a hurry and just want some comfort food). If I find myself without the essential components (tortillas, beans, cheese) to create a beancheese quesadilla for some bizarre reason, I will turn to pasta.

• Alternatively, if I’m in Asia and haven’t yet discovered a decent source of refried beans and cheddar, I’ll make PASTA!
• Garlic bread may be found on the menus of nearly every mid-level restaurant in Vietnam, as well as in the other nations we’ve visited thus far.
• As a result, when I created this pasta, I wanted it to have a garlicky flavor!
• This thing isn’t going to play around!
• To begin, heat the butter in a small saucepan and add the garlic.
• After that, BLEND IT UP!
• Blend the butter and garlic in a blender until smooth, then return it to the pan to produce a short roux before adding the milk or cream to complete the sauce, stirring constantly.
• Did I mention that you must be a fan of garlic?
• Because I’m on such a garlic kick right now, I’d appreciate it if you could tell me about your fave garlic meals.
• Obviously, I can’t gorge myself on creamy garlic butter pasta every day (or can I?
• Print

Description

Recipe for creamy, garlicky pasta that can be prepared in less than 15 minutes and is really simple to put together. If you’re looking for quick and easy comfort food, look no further!

• 10 ounces dry pasta
• 3 tablespoons butter
• 4 big garlic cloves, chopped
• 2 tablespoons flour
• 2/3 cup whole milk
• Salt and pepper

1. Preparing the pasta according to the package guidelines
2. Make the sauce while the pasta is cooking
3. This will save time. Melt the butter in a skillet over medium heat until it is completely melted. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. It should be simmering at this point. After 1-2 minutes, put the butter/garlic mixture to a blender and process until completely smooth and creamy. Return the pot to a medium heat and whisk in the flour until smooth. For one minute, whisk continually, constantly combining the flour and butter together. Add the milk slowly while whisking constantly. Bring to a simmer and boil, stirring constantly, until the sauce has thickened. When the pasta is finished, combine it with the sauce. Season with salt and pepper to taste.

Notes

Because the butter over here has been tinted a bright yellow, my pasta appears to be particularly yellow in these photographs. This is quite inconvenient. For the record, yours will most likely *not* be this yellow, just so you know! Do you need some more pasta inspiration? Here are some of my personal favorites! sup sup sup sup sup sup sup sup sup

Smokey Delicata Baked Macaroni and Cheese

Preparation/Total Time: 20 minutes

Makes

a total of 8 servings This is a basic pasta sauce that may be used for a variety of dishes other than simply spaghetti. This recipe may be pureed to make pizza sauce or a delicious dipping sauce. When making bruschetta, I like to eliminate the olive oil and instead use fire-roasted chopped tomatoes, as well as just combine all of the raw components.

Refrigerate for at least two hours before serving on toasted sourdough bread. —Deborah Markwood from Chester, Virginia. Photo courtesy of Taste of Home of a Simple Pasta Sauce Recipe.

Ingredients

• 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1 bay leaf, 3/4 teaspoon salt, 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 1 teaspoon packed brown sugar
• 2 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a small saucepan, heat the oil over medium heat until shimmering. Cook, stirring constantly, until the onion is soft, about 3-5 minutes. Cook for another minute after adding the brown sugar and garlic. Bring the tomatoes, basil, oregano, bay leaf, salt, and pepper to a boil in a large saucepan. Reduce heat to low and cook, uncovered, for 10 minutes, or until liquid has been reduced by half. Take out the bay leaf

Nutrition Facts

A half-cup has 69 calories, 4 grams of fat (1 gram saturated fat), 0 cholesterol, 407 milligrams of sodium, 9 grams of carbohydrates (5 grams of sugars, 2 grams of fiber), and 2 grams of protein.

Homemade Pasta Sauce

Make this easy and delicious homemade pasta sauce for midweek dinners that are quick and simple to prepare! A really simple and tasty dish that can be completed in under 10 minutes is shown here.

How To Make Pasta Sauce

It’s incredibly convenient to have a homemade spaghetti sauce recipe that takes only 10 minutes to prepare yet tastes like it’s been boiling all day. This 10 minute sauce will trick all of your visitors into thinking you spent hours preparing it. It is really tasty and pairs beautifully with your favorite pasta. Make sure to follow Picky Palate on Instagram for early peaks at what’s coming up on the site in the near future! Simple pantry goods, as well as chopped onion and garlic, make up this dish.

The Best Canned Tomatoes To Use For Pasta Sauce

This brand, Cento, as well as San Marzano, are among my favorites. Muir Glen is another excellent option. When your oil is nice and heated, add your onion and cook until translucent. Stir in your minced garlic and simmer for a couple of minutes, or until it begins to soften. Add your smashed tomatoes and mix well. That shade of blue! Stir in your spices until everything is heated. Just like that, your sauce is ready to be served over your favorite pasta dish! After you’ve finished putting the sauce on your pasta, garnish it with fresh basil for an even better sauce!

What Kind of Pasta Should I Use?

There are a plethora of different forms of pasta that go well with this sauce. Though penne and rotini are two of my favorite shapes of pasta, remember that you may use any form you choose. For a heartier spaghetti supper, add some browned Italian sausage to the mix. I hope you find it entertaining!

10 Minute Homemade Pasta Sauce

Make this easy and delicious homemade pasta sauce for midweek dinners that are quick and simple to prepare! A really simple and tasty dish that can be completed in under 10 minutes is shown here. Course: Italian cuisine is used for this side dish. Preparation time: 5 minutes Cooking Time: 5 minutes Time allotted: 10 minutes Servings:28ounces Calories:15kcal Author:JennyPrintPin

Ingredients

• 28ouncescrushed tomatoes, 1/2 teaspoonkosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes, 1 teaspoon fine dried basil
• 1 tablespoon extra virgin olive oil

Instructions

• Heat the oil in a medium/large pan over medium heat until shimmering. Cook the onion and garlic for 2 minutes, or until they are tender. Combine the tomatoes, salt, pepper, red pepper flakes, and basil in a large mixing bowl. Continue to simmer until ready to serve. Store in an airtight jar in the refrigerator for up to 1 week or freeze according to preference.

Nutrition

Amount per serving: 15 calories, 2 grams of carbohydrates, 79 milligrams of sodium, 89 milligrams of potassium, 1 gram of sugar, 65 international units of vitamin A, 3.1 milligrams of vitamin C, 12 milligrams of calcium, and 0.4 milligrams of iron The greatest pasta sauce and the best pasta sauce recipe, as well as simple pasta sauce and easy pasta sauce recipe, homemade pasta sauce and homemade pasta sauce recipe, and pasta sauce recipe

Pin Homemade Pasta Sauce!

When I don’t have time to prepare, I turn to this quick and easy pasta recipe for dinner. Italians refer to this dish as “pasta with olive oil and garlic,” which literally translates as “pasta with olive oil and garlic.” A few simple ingredients such as spaghetti, olive oil, garlic and Parmesan are all that’s required for this dish. Truth be told, when I’m alone at the table for supper, I tend to make poor decisions. Sometimes it’s pizza, and other times it’s fast food purchased through a drive-through window, and so on.

The idea of quick dinners that can stand up to the junk food cravings that appear to strike when I am left to my own devices for supper has occurred to me as a means of restraining this poor behavior.

It’s a quick and simplepasta dish that takes no time at all to prepare, which means I have plenty of time to spend my evening alone catching up on the latest Real Housewives of New Jersey news.

Ingredients

• 2 ounces Spaghetti
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons grated Parmesan cheese
• Freshly ground black pepper

In order to avoid overpoweringly garlicky pasta, you may wish to reduce the amount of garlic used by half (or, if you really love garlic, chop up an extra clove!). – Remember, I had this to myself for a week when I was at home alone. I didn’t give a damn if I smelled like garlic. Do whatever makes you happy because, after all, that’s what a meal for one is all about, right? Do whatever makes you happy.

How to Make Pasta with Olive OilGarlic

Prepare this quick and easy pasta meal for one person in the time it takes to cook the spaghetti and set it aside. It’s really quick and simple!

• To begin, heat the olive oil in a pan over medium heat until it is heated. Garlic should be faintly brown and softened after it has been cooked in the oil. Remember that it won’t take long, so keep an eye on it and reduce the heat if it’s browning too quickly. Preserve a tablespoon of the starchy pastawater before removing the pasta from the pot. Toss the cooked spaghetti in the skillet with the garlic oil and a spoonful of the starchy pasta water until everything is well coated. Add the chopped parsley and Parmesan cheese, stir everything up one more, and then serve

Other Ways to Dress it Up

The fact that this olive oil and garlic pasta is so simple to make while yet being so tasty is part of its charm. Having said that, there are a variety of ways to dress it up, so here are some suggestions:

• In order to add a little heat, add a sprinkle or two of red pepper flakes as you are chopping the garlic and adding it to the oil. When you’re ready to add the heated spaghetti to the skillet, squeeze in a little lemon zest. It will provide a ray of sunshine to the room
• Change up the herbs – as the oil is heating up, add dried herbs such as oregano, rosemary, or Italian seasoning (a quarter teaspoon should be sufficient!). Alternatively, just before serving, sprinkle some fresh herbs such as basil or thyme on top of the dish. Make it more full by using a protein source such as cooked chicken or shrimp. If you want to make it more substantial, serve it with crusty bread and fresh green salad on the side

I hope you enjoy this quick and simple meal for one as much as I did. This fast pasta recipe with olive oil and garlic is one of my all-time favorite quick and easy pasta dishes. Here are a few more simple pasta recipes, including one that I enjoy making myself!

• Spaghetti with Creamy Gruyere Sauce, Bucatini all’ Amatriciana, and Shrimp Penne with Vodka Sauce are some of the dishes on the menu.

Good luck in the kitchen! Print

Description

In the evenings when I’m alone myself, I’ll make this pasta dish with olive oil and garlic (also known as “aglio e olio” in Italy). Just a few simple materials and around 15 minutes of your time are required to make this dish. This recipe feeds one person, but you can simply increase the serving size if you need to make a few more.

• Amount of ingredients: 2 ounces (approximately 1/8 of a package) spaghetti
• 1 tablespoon extra virgin olive oil
• 1 big garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Shredded Parmesan cheese, freshly ground black pepper, 2 – 3 teaspoons

1. Preparing the water: Bring a big pot of water to a roaring boil. Cook the spaghetti until it is al dente, stirring occasionally. While the pasta is cooking, heat the olive oil over medium low heat. Insert garlic and cook until it is soft and golden (you may need to reduce the heat a little to prevent it from browning too quickly)
2. Once the spaghetti has been cooked, drain it, saving about 1 tablespoon of the starchy pasta water in a separate container. Toss the spaghetti in the pan with the oil and garlic and cook until al dente. Make sure that all of the pasta has been coated (this is the point at which you may pour in the starchy pasta water to keep the pasta wet if it appears to be too dry)
3. Toss in the parsley and grated cheese until everything is well-combined, and then serve.

• Approximately 5 minutes to prepare
• 10 minutes to cook The dish falls under the category of dinner
• The cooking method is stovetop
• And the cuisine is Italian.

Nutrition

• One serving has 472 calories, 1.9 grams of added sugar, 494.1 milligrams of sodium, 23.6 grams of fat (7.8 grams of saturated fat, 12.6 grams of unsaturated fat, and 0 grams of trans fat), 44.7 grams of carbohydrates, 2 grams of fiber, 20.4 grams of protein, and 24.1 milligrams of cholesterol.

Italian pasta sauce made with olive oil and garlic (Aglio e Olio), simple pasta recipe

Pasta With Garlic Butter Sauce Recipe on Food52

Rocky Luten captured this image. Amanda Widis is the prop stylist for this shoot. Anna Billingskog is the food stylist for this shoot.

Author Notes

Use far more garlic than you would expect to make the ultimate garlic butter sauce for pasta. This dish serves two people and asks for a whole head of cauliflower—and no, that is not an error. When browned in melted butter until golden and toasted, this item transforms from sharp and bracing to warm and inviting, the kind of savory taste that’s difficult to overdo with the right amount of heat. Make certain that the pasta is not drained into a colander after it has finished cooking. This is why we need that salty, starchy water on hand so we can adjust the spice and loosen up the sauce as necessary.

1. The optional extras are exactly what they sound like: they are completely optional.
2. You might use parsley (or basil or thyme) that has been coarsely chopped, red pepper flakes or freshly ground black pepper, or grated Parmesan or Pecorino Romano.
3. Here are some other pointers for making a successful garlic butter sauce: Any type of butter will suffice in this situation.
4. After all, half of the sauce is made up of butter.
5. For the sake of completeness, let me clarify that when I say to “generously” season the pasta water with salt, I mean about 1 tablespoon of Diamond Crystal kosher salt for 1 gallon of water.
6. You may reduce the amount of salt to 2 teaspoons, 1 teaspoon, or even 1/2 teaspoon per quart of water if you choose.
7. Furthermore, there is no need to measure the salt or the water; simply eyeball them both.
8. In this situation, any pasta shape will flourish (thrive!
9. It’s best if the pasta is a chunky kind with plenty of nooks and crannies (for example, fusilli, rigatoni, or cavatappi), so that the garlic pieces have somewhere to hide.

However, something long and twirly, such as spaghetti, linguine, or bucatini, would be wonderful choices as a side dish. And if you’re a fan of nutty whole-wheat pasta, you’re in luck. Take a chance. Emma Laperruque is a writer and poet.

Keep an eye on this recipe Pappardelle with a Garlic-Butter Sauce

Ingredients

• 1/4 cup unsalted butter
• 1 head garlic
• Kosher salt
• 1/2 pound your preferred pasta
• 1 / 4 cup unseasoned butter
• Additional optional ingredients are finely chopped parsley, red pepper flakes or freshly ground black pepper, or grated Parmesan cheese

Directions

1. Bring a saucepan of water to a boil over high heat in a separate pan. In the meantime, peel and chop the garlic cloves
2. After the water is boiling, season generously with salt and add the pasta. Cook the pasta according to the package directions until it is al dente. Meanwhile, melt the butter in a small saucepan over medium to medium-low heat, then add the garlic and cook for another minute or two. Cook, stirring or swirling periodically, for 3 to 7 minutes, or until the garlic is golden brown, stirring occasionally. Instantaneously transfer to a serving bowl since the garlic will soon transform from golden and delicious to brown and bitter if left to sit. Transfer the pasta to the garlic butter with a spider or tongs (depending on the form of the spaghetti) and toss well. Toss with a little pasta water if necessary to get a smooth sauce. If you’re using bonuses, combine them with the dish or sprinkle them on top before serving.

Emma works as a food editor for the website Food52. Her previous employment experience consisted of a variety of odd jobs that she did at the same time. Consider the following scenarios: preparing noodles on the go, baking hundreds of pastries at 3 a.m., and researching the history of pie in North Carolina, among other things. She is now a resident of New Jersey, where she lives with her husband and cat, Butter. Keep an eye out for Emma’s award-winning column, Big Little Recipes, which will be published every Tuesday in November 2021 (as well as the cookbook).

Super Simple Marinara Sauce

Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.

1. This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
2. Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
3. After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
4. The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
5. Dinner is almost ready to be served.
6. After experimenting with several other marinara sauce recipes, I came up with this one.
7. Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).

To make up for the lack of butter, I used a good amount of olive oil (you don’t need to use a lot of olive oil here to have a rich taste). For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.

Why is this the best marinara sauce?

There are six reasons why you will enjoy this recipe:

• This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.

Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:

• Italian Chopped Salad
• Basil Pesto
• Vegetable Lasagna
• Hearty Spaghetti with Lentils Marinara Sauce
• Baked Ziti with Roasted Vegetables
• Minestrone Soup
• Italian Chopped Salad

Watch How to Make Marinara Sauce

• Author:
• Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
• Method:Stovetop
• Cuisine:Italian

4.8 stars out of 293 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale

Ingredients

• 1-gallon whole peeled tomatoes (28 ounces) in a big can
• 1 medium yellow onion, peeled and halved
• 1 medium yellow onion, peeled and halved
• 2 big garlic cloves, peeled but left whole
• 1 large onion, peeled but left whole
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• A pinch of red pepper flakes (optional
• Eliminate if you are sensitive to spice)
• Salt to taste (if desired)
• Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish

Instructions

1. The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
2. Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
3. This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
4. Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.

Notes

*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor. You can prepare this fast vegetarian pasta sauce ahead of time and store it in the freezer for later use. In addition, I’ve added a spaghetti meat sauce option for those who enjoy meat. Make sure to watch the video and take note of all of my suggestions below.

• Unfussy.
• Also, the components are simple and readily available: canned tomatoes, onions, garlic, carrots, as well as a few spices and fresh herbs for taste, are all things that most of us have on hand.
• It is quite OK to use high-quality canned tomatoes from the cupboard.
• The less complicated, the better!
• It’s the perfect thickness and has a ton of flavor.

Ingredients

It just takes a few ingredients, which you may already have on hand, to make this homemade spaghetti sauce. Here’s everything you’ll need for this dish, as well as how to prepare it:

• Extra virgin olive oil – I usedPrivate ReserveGreek extra virgin olive oil as my extra virgin olive oil. The chopped vegetables and aromatics are sautéed in the EVOO to begin the sauce (some people add a touch of butter in addition, if they want something a little more fatty or rich)
• The sauce is then added. The onions were medium sized, and I used a yellow onion for this recipe. Attempt to cut the onions as finely as possible so that they don’t get too chunky throughout the cooking process. Garlic – A nice Italian tomato sauce would be incomplete without a few cloves of fresh garlic. minced garlic cloves (about 3 to 4 cloves total)
• Carrots-While carrots are not a conventional component in spaghetti sauce or pasta sauce, they are the secret ingredient in this recipe since they help thicken the tomato sauce while also providing natural sweetness to the sauce. I make use of two carrots (smaller carrots are okay to use). Use a small food processor or a grater to finely chop the carrots (I tried both and preferred the results from the food processor). Tomatoes from a can-I use a large 28-ounce can of crushed tomatoes for this recipe. Using multiple types of tomato sauce or canned tomatoes isn’t necessary, but if you want to include a spoon of tomato paste in addition to the sauce, that’s OK. Spice-A generous amount of dried oregano and a dash of sweet paprika combine to create a straightforward Italian seasoning that works really well here. If you want your sauce with a little kick, a sprinkle of crushed red pepper flakes can do the trick. For this marinara pasta sauce, fresh herbs such as basil leaves torn into small pieces and chopped parsley enhance the Italian taste profile. You may experiment with the quantity of fresh herbs to suit your taste, but a decent starting point is around 12 cup packed of each herb mixture.

How to Make Spaghetti Sauce: Step-by-Step

Extra virgin olive oil – I usedPrivate ReserveGreek extra virgin olive oil as my extra virgin olive oil. It is necessary to sauté the chopped vegetables and aromatics in this EVOO in order to begin the sauce (some people add a little butter in addition, if they want something that is somewhat fatter or richer). In this recipe, I used one medium-sized onion (I chose a yellow onion for color contrast). Attempt to cut the onions as finely as possible so that they don’t get too chunky in the final product.

minced garlic cloves (around 3 to 4 cloves total) carrots-While carrots are not a conventional component in spaghetti sauce or pasta sauce, they are the secret ingredient in this recipe since they help thicken the tomato sauce while also providing natural sweetness to the dish.

Make careful to finely shred the carrots using a small food processor or a grater (I tried both and preferred the results I got from the food processor; To make this dish, I use a large 28-ounce can of crushed tomatoes that I cut in half.

In a pinch, a pinch of sweet paprika and a decent pinch of dried oregano combine to create a basic Italian flavour that works really well here.

Depending on your preference, you may adjust the quantity of fresh herbs, but a decent starting point is around 12 cup packed of each herb.

1. Cook the onions, garlic, and carrots until they are soft. Add a couple of teaspoons of extra virgin olive oil to a saucepan or braiser and bring to a simmer. Heat over medium/medium-high heat until the mixture is barely shimmering. Combine the chopped onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often. Combine the tomatoes, water, and seasonings in a large mixing bowl. Add in the smashed tomatoes and a little amount of water (approximately 12 cup) and mix well. Season with kosher salt and freshly ground black pepper to taste. Add the dried oregano, paprika, and fresh herbs and mix well (basil and parsley). Bring this party to a boil for a few minutes, then reduce the heat and simmer until everything is nice and ready! Cover the pan and let the sauce to boil for 15–20 minutes (I like to check on the sauce occasionally to give it a stir or add a tiny bit of my cooking pasta water if needed). As a result, you should have a beautiful sauce with the correct consistency. If you have any fresh basil or parsley left over, sprinkle it over top. Pastaserve should be included. The greatest tasting spaghetti is achieved by mixing freshly cooked pasta with sauce and cooking it for additional 5 minutes or so to allow the pasta to absorb the flavors and goodness of the sauce.

Need meat? Spaghetti meat sauce option

A vegetarian spaghetti sauce may be used in a variety of ways, which is why I make it more frequently. However, it is simple to transform this into a robust spaghetti meat sauce with very little work on your part. You’ll need around 1 pound of ground meat from one of your options (ground beef, chicken, turkey, or Italian sauce).

Follow these steps to make this sauce with meat:

1. Using a small amount of extra virgin olive oil, heat it up. Cook the ground beef over medium heat, stirring often, until it is thoroughly browned and cooked through. Drain the meat and place it on a platter for the time being. In the same braiser or saucepan, sauté the onions, garlic, and carrots for 5 minutes in a little amount of extra virgin olive oil
2. Transfer to a separate bowl. Return the cooked ground beef to the pot and stir everything together. Add the tomatoes, water, and seasonings as directed in the recipe. Bring the water to a boil
3. Reduce the heat to low and let the sauce to simmer for approximately 20 minutes longer. If necessary, check on it every few minutes and add a little water (or your pasta boiling water) if necessary.

How to thicken spaghetti sauce?

Why is this homemade spaghetti sauce so rich and the perfect thickness despite the fact that it contains no meat? Here are a few examples of factors that create a difference:

• Vegetables, finely chopped or grated, should be added. This is just another excellent reason why I enjoy including finely shredded carrots in my dishes. Not only do they lend a natural sweetness to the tomato sauce, but they also thicken it and give it a lovely body
• Make sure to use the correct sort of canned tomatoes for this recipe. Tomato sauce will be used in a variety of dishes. If you like a thicker consistency, canned crushed tomatoes will provide a better outcome than fresh diced tomatoes. Lastly, as I previously mentioned, something I don’t always use is a couple tablespoons of tomato paste, which might potentially be beneficial
• However, do not use too much liquid. In this recipe, I use around 12 cup water to get things started earlier on. In the meantime, I keep an eye on the sauce as it simmers and adjust the seasonings as required (this is a perfect use for pasta boiling water if you have it on hand, and the starch from the pasta cooking water will also help)
• Simmer the sauce until it is thick and creamy. You’ll note that once the sauce comes to a boil for a little period of time, I reduce the heat and let it to simmer for about 20 minutes. In the event that I’m not in a rush, I’ll give it a few additional minutes, keeping an eye on the consistency and adding more liquid if it becomes too thick. There are several options for thickening the sauce. Although not included in this recipe, you may thicken the sauce using a small amount of corn starch or even an egg if you want to be more creative (egg must be tempered before adding). The reason I don’t use any of these approaches is that my recipe has the perfect thickness for me

How long does pasta sauce last in the fridge?

This vegetarian spaghetti sauce can keep nicely in the refrigerator for 3 to 4 days. It is best served immediately. To begin, check to see that the sauce has completely cooled. Refrigerate in a glass container with a tight-fitting cover or a glass jar after transferring.

Can you freeze spaghetti sauce?

It’s common for me to prepare a few batches of this spaghetti sauce at a time and store them in the freezer. Make certain that the spaghetti sauce has completely cooled before freezing it. Transfer the sauce to freezer-safe containers, being sure to leave enough space for the sauce to expand during freezing. Cover the container firmly and be sure to clearly mark it with the contents and the date. Refrigerate the sauce overnight to allow it to thaw. Warm over medium heat, stirring occasionally, until well heated.

Watch the video for how to make this spaghetti sauce recipe:

Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. SHOPPING OURONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MUCH MORE Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. CHECK OUT OUR ONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MORE. Print

Description

Recipes for the Mediterranean diet may be found in our collection. Visit ushere for a complete list of recipes. CLICK HERE TO SIGN UP FOR MY FREE E-MAIL LIST. CHECK OUT OURONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MORE! Recipes for the Mediterranean diet may be found in our collection. Visit ushere for a complete list of recipes. CLICK HERE TO SIGN UP FOR MY FREE E-MAIL LIST. CHECK OUT OUR ONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MORE! Print

• 14 cupextra virgin olive oil (I usedPrivate ReserveGreek extra virgin olive oil)
• 1 medium yellow onion, grated
• 3 garlic cloves, finely chopped
• 1 medium yellow onion, grated Use a grater or a food processor to finely shred 2 carrots
• Set aside. 2 cans crushed tomatoes
• 12 cup water (pasta cooking water is best)
• Kosher salt and black pepper
• 1 tablespoon dried oregano
• 1 teaspoon sweet Spanish paprika
• Optional: a pinch of red pepper flakes Toss together a handful of fresh basil (about 12 cup packed) and a handful of fresh parsley (about 12 cup packed).

1. 14 cup extra virgin olive oil (I usedPrivate ReserveGreek extra virgin olive oil)
2. 1 medium yellow onion, grated
3. 3 garlic cloves, finely chopped
4. 1 medium yellow onion, grated Use a grater or a food processor to finely shred the carrots. 2 cans crushed tomatoes
5. 12 cup water (pasta cooking water is best)
6. Kosher salt and black pepper
7. 1 tablespoon dried oregano
8. 1 tablespoon sweet Spanish paprika
9. Optional: a pinch of red pepper flakes A handful of fresh basil, roughly 12 cup packed, torn
10. A handful of fresh parsley, roughly 12 cup packed, chopped

Notes

• 14 cupextra virgin olive oil (I usedPrivate ReserveGreek extra virgin olive oil)
• 1 medium yellow onion, grated
• 3 garlic cloves, finely chopped
• 1 medium yellow onion, grated Use a grater or a food processor to coarsely shred 2 carrots
• 28 ounces crushed tomatoes
• 12 cup water (pasta cooking water is best)
• Kosher salt and black pepper
• 1 tablespoon dried oregano
• 1 teaspoon sweet Spanish paprika
• Pinch red pepper flakes, if desired
• Handful fresh basil, approximately 12 cup packed, torn
• Handful fresh parsley, about 12 cup packed, chopped

• Preparation time: 10 minutes
• Cooking time: 25 minutes The dish falls under the category of main course
• The cooking method is stovetop
• And the cuisine is Italian.

Spaghetti Sauce, Pasta Sauce, Vegetarian Spaghetti Sauce, Homemade Pasta Sauce are some of the terms used to describe this dish.

Classic Marinara Sauce Recipe

• 128-ounce can whole San Marzano tomatoes, preferably from a D.O.P. (designated organic producer)
• 14 cup extra-virgin olive oil (optional)
• The following ingredients: 7 garlic cloves, peeled and slivered a small dried whole chile, or a pinch of red pepper flakes crushed in a pinch
• Salt (kosher) to taste, 1 tablespoon 1/2 teaspoon dried oregano, more to taste
• 1 big fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Nutritional analysis per serving (7 servings)

• 95 calories
• 8 grams fat
• 1 gram saturated fat
• 6 grams monounsaturated fat
• 1 gram polyunsaturated fat
• 6 grams carbohydrate
• 2 grams dietary fiber
• 3 grams sweets
• 1 gram protein
• And 275 milligrams sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

1. Tomatoes should be placed in a big basin and crushed with your hands. Fill the can halfway with water and swish it around to extract the tomato juices. Reserve
2. Heat the oil in a big skillet (do not use a deep pot) over medium heat, stirring constantly. When the pan is heated, add the garlic
3. As soon as the garlic begins to sizzle (do not let it to brown), add the tomatoes, followed by the tomato water that has been set aside. Toss in the whole chile or red pepper flakes, oregano (if using), and salt until well combined. Stir
4. Placing a basil sprig, with the stem, on the surface is recommended (like a flower). Allow it to wilt before submerging it in sauce. Cook the sauce for about 15 minutes, or until it has thickened and the oil on the surface has turned a deep orange color. (If using oregano, taste the sauce after 10 minutes of boiling and season with additional salt and oregano if necessary.) Remove the basil and chile (if used) from the dish.

Simple Pasta With Butter Sauce Recipe – Food.com

Don’t worry about the butter sauce. Whichever one you pick is OK with me. Especially if you are making a butter sauce, I believe this is a fantastic method of preparing the spaghetti.

• 2 teaspoons dry vegetable flakes or a cup of diced veggies

NUTRITION INFO

1 (203) g Servings per recipe: 2 AMT. per SERVING percent AMT. per SERVING percent PERFORMANCE ON A DAILY BASIS 1 1052.9 calories, 650 g fat (62 percent of total calories) 71.3% of total fat is triglycerides.

Saturated fat accounts for 44.4 g221 percent of total fat. Cholesterol is 183.8 mg, which is 61 percent Carbohydrates (total): 86.5 g (28 percent) Dietary Fiber 4.4 g17 percent of total calories Sugars account for 2.1 g8 percent of the total.

DIRECTIONS

• To begin, add 3 pinches of salt, 1 garlic clove squeezed, 2 teaspoons dried oregano, and the vegetables to the pasta water. To begin, bring the water to a high boil, then decrease the heat to a low simmer for 15 minutes. Afterwards, bring it back to a high boil before adding the pasta
• It is effective. To prepare the sauce, place the butter in a skillet and add the parmesan cheese, 1 teaspoon dried oregano, 1 minced clove garlic, 1/2 teaspoon black pepper, a sprinkle of cayenne pepper, and 1/2 teaspoon olive oil
• Heat until the cheese is melted. Melt over a low heat, stirring constantly
• Drain the pasta and set it in a large serving bowl. Add the sauce and a liberal dusting of parmesan Parmesan and mix well. Serve
• sEnjoy

RECIPE MADE WITH LOVE BY

“Ignore the butter sauce for the time being. Whichever one you pick is OK with me. It seems to me that this is a wonderful method of cooking pasta while making a butter sauce.”

recipes

“Ignore the butter sauce for the time being.” You may choose whatever you want. Especially if you’re making a butter sauce, I believe this is a fantastic method to cook the pasta.”

And now…the top homemade pasta sauces!

When it comes to homemade pasta sauces, this is the recipe to beat. It’s zesty and full of flavor, and it just takes a few minutes to put together. Meet our updated and improved simple marinara sauce recipe! With a strong emphasis on the acidic, sweet tomato taste, as well as a hint of garlic, this sauce is ideal for serving over spaghetti or any other type of noodle. Time allotted: 17 minutes Make this wonderful homemade pasta sauce, which everyone should be familiar with: cream sauce! With only 10 minutes of prep time, you can have this delectable sauce on the table in no time.

1. The best part is that you don’t have to apply any cream.
2. Time allotted: ten minutes Here’s a brilliant cooking trick: pesto cream sauce that takes only 5 minutes to make!
3. Simply combine these two ingredients in a skillet and cook until done.
4. Time allotted: 5 minutes Do you want to make a delicious homemade tomato sauce for pasta?
5. Some tomato sauce recipes simmer for an hour or more, but this one takes only a few minutes to prepare.
6. Time allotted: 20 minutes When you add wine to a spaghetti sauce, it tastes like it came from a posh restaurant.but it’s actually rather simple to prepare at home!
7. It’s our favorite method to serve this with pasta since it’s a simple, light sauce that comes together in about 15 minutes.

This Tomato Cream Sauce is everything you’re looking for!

The way the cream brings out the flavors and textures in the dish is really breathtaking.

Time allotted: 30 minutes Want a simple spaghetti sauce that delivers a huge flavor punch?

Make this Garlic Butter Sauce and see what you think!

It’s also a terrific recipe for tweaking based on the vegetables you have available.

This vegan alfredo sauce recipe is a fantastic illustration of this.

It doesn’t get much more lusciously creamy than this.

Cook the spaghetti sauce over a low heat.

It’s unlikely that you’ll find many one-hour simmers on this site because we’re all about quick and simple meal recipes.

It’s worth every second of the simmering time since our finest vodka sauce is so flavorful and rich.

Last but not least, if you’ve ever desired a healthier version of a white spaghetti cheese sauce, this is the recipe for you.

This sauce is similar to a healthy alfredo sauce, however unlike the classic form, you’ll feel light and bright after eating it, as opposed to after eating the regular version. It’s lusciously creamy, and it’s flavored with garlic and Parmesan. Time allotted: 20 minutes

More pasta recipes

There are a plethora of delectable options for creating sauces from scratch! Here are a few mouthwatering pasta dishes to try, some of which use the sauces mentioned above:

• Try Easy Tortelloni or Cheese Tortellini in Creamy Marinara for a quick and easy meal. Make a statement with dishes such asBurrata Pasta with Tomato Basil Sauce orPesto Cavatappi. Make a choice between Mushroom Pasta with Parmesan and Roasted Eggplant Pasta. Add shrimp to Cajun Shrimp Pasta or Creamy Shrimp Pasta to make a delicious meal. Make a batch of Homemade Mac and Cheese or Butternut Squash Mac and Cheese
• And Prepare a pan of Baked Rigatoni in the oven.

Do you want to know more? Visit18 Different Types of Pasta to learn more about different pasta shapes and how to use them into your cuisine. Print

Description

There is no chopping necessary in this homemade quick marinara sauce, which is rich of tangy tomato flavor and takes just over 15 minutes to prepare.

• (*or the finest quality crushed tomatoes available) 28 ounces can of crushed fire roasted tomatoes 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 8 fresh basil leaves are used in this recipe.

1. Crushed tomatoes, extra-virgin olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, and entire basil leaves are placed in a big pot and brought to a boil. Reduce heat to a simmer, then cover and cook for 15 minutes. If preferred, pulse the ingredients in a blender: There are many various types of crushed tomatoes available, and some may be chunkier in texture than others. Blend or use an immersion blender to pulse the sauce until it reaches the desired consistency (we like ours a touch chunky, but you could make it completely smooth if you like)

Notes

When fire roasted tomatoes are not available, use the highest quality tomatoes that you can locate instead. Before you begin, take a taste of the tomatoes. The sauce may need to be simmered for a few minutes longer than the recipe calls for if the vegetables taste harsh. Fire roasted tomatoes taste delicious immediately out of the can, requiring less simmering time than other brands, which taste harsh and require more simmering time than fire roasted tomatoes.

• The greatest quality tomatoes will suffice if you are unable to locate fire-roasted tomatoes. Before you begin, taste the tomatoes. The sauce may need to be simmered for a few minutes longer than the recipe calls for if the vegetables are bitter in flavor. When you open the can of fire roasted tomatoes, they taste delicious immediately away, requiring less simmering time, whereas other brands taste harsh and require more simmering time.

Recipe for pasta sauce, Pasta sauces, Homemade pasta sauce