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Robert Wagner's Marinara Sauce With Pasta

Cuisine: Italian
Type: Pasta, Vegetables
Courses: Sauces
Serves: 4 people

Recipe Ingredients

2   Garlic cloves - crushed
1 tablespoon 15mlOlive oil
4 cups 250g / 8.8ozItalian plum tomatoes - peel
  And diced - (abt 2 lbs.) <or>
1   Italian plum tomatoes - (35 oz)
1/4 cup 36g / 1.3ozParsley - chopped
1 teaspoon 5mlSugar
1/2 teaspoon 2.5mlOregano - crushed
1/2 teaspoon 2.5mlSweet basil - crushed
1/2   Bay leaf
1/8 teaspoon 0.6mlFreshly ground black pepper
4 teaspoons 20mlSalt
8 oz 227gVermicelli - (or favorite, pasta)
3   Boiling water
  Parmesan cheese - fresh grate

Recipe Instructions

Sauteegarlic in olive oil until golden. Stir in tomatoes, parsley, sugar, oregano, basil, bay leaf, pepper and 1 tsp. salt. Cover and simmer 45 minutes. (If you use canned tomatoes, double simmering time.) Uncover. Cook 30 minutes longer; stir occasionally.

Meanwhile, gradually add vermicelli (or your favorite pasta) and remaining salt to rapidly boiling water. Cook, uncovered, stirring occasionally, until pasta is tender. Drain in colander. Combine pasta with marinara sauce and serve with Parmesan cheese, if desired.

Note: For a delightful variation, quickly brown 1 1/2 lbs. veal scallops (cut thin and slightly pounded to flatten), lightly dusted with seasoned flour, in 2 tbsps. hot olive oil.

Brown quickly on other side. Add to heatproof casserole. Spoon marinara sauce over veal. Heat in 350F oven until bubbly.

Source:
Texas Beef Counsel

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