MARINARA SAUCE FOR PASTA May 16, 2003 20:28:02 GMT -6
Post by chief_cook2 on May 16, 2003 20:28:02 GMT -6
Some history, This sauce got its name either because sailors had work to do
and could not spend the day cooking it, or sailors’ wives could make it
quickly when they saw their husbands coming home. Take your pick.
2 tablespoons olive oil
1 very large onion (12 ounces or more), chopped
2 large cloves garlic, thinly sliced
5 cups canned plum tomatoes with their juice, pureed in a food processor
Salt and freshly ground black pepper to taste
1 pound spaghetti or linguine
2 tablespoons chopped fresh thyme, oregano, and basil
Hot red pepper flakes, optional
1) Heat the olive oil in a deep pot. Saute the onion over medium-high heat
until it softens and takes on color. Add the garlic and watch carefully while
2) Add the tomatoes and the salt and pepper to taste to the onion and garlic
mixture and simmer over medium-high heat until the sauce bubbles; reduce the
heat and cook 20 to 30 minutes.
3) Bring water to a boil for the pasta in a covered pot. Cook the pasta
according to the package directions.
4) Add the herbs to the sauce and cook another 5 minutes. Add hot pepper
flakes, if desired. Serve over the drained pasta.
Optional: Add olives, capers, and/or anchovies in step 4.
Optional: Broil 2 sweet or hot Italian sausages; slice and add to the sauce
in step 4.
I love hot Italian Sausage in my pasta.
You can use the sauce over breaded foods, like eggplant or chicken Parmesan
or breaded veal.
Note: This can be made ahead and refrigerated or frozen for a month.
Variations: To cook fish in the sauce, add 1/3 cup dry red or white wine for
every cup of sauce, then add the fish and poach it in the sauce.
You can saute 3/4 pound of sliced mushrooms in the same pan as the onion
after the onion has softened.
You can saute 1 pound of ground round in same pan with onions.