Post by marlaoh on May 23, 2003 5:49:01 GMT -6
MARINARA SAUCE FOR PASTA
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
Heat the olive oil in a deep pot. Sauté the onion over medium-high heat until it softens and takes on color. Add the garlic and watch carefully while it browns.
Bring water to a boil for the pasta in a covered pot.
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.
Cook the pasta according to the package directions.
Add the herbs to the sauce and cook another 5 minutes. Add hot pepper flakes, if desired.
Serve over the drained pasta.
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
Heat the olive oil in a deep pot. Sauté the onion over medium-high heat until it softens and takes on color. Add the garlic and watch carefully while it browns.
Bring water to a boil for the pasta in a covered pot.
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.
Cook the pasta according to the package directions.
Add the herbs to the sauce and cook another 5 minutes. Add hot pepper flakes, if desired.
Serve over the drained pasta.