Creamy Marinara With Fresh Basil Recipes

HOMEMADE MARINARA SAUCE WITH FRESH BASIL

Steps:

• In a medium sized saucepan over medium heat, add the olive oil.
• When the oil is heated and begins to shimmer, add the onion. Saute for 4 to 5 minutes or until the onions are translucent.
• Add the garlic. Saute for 1 minute.
• Add the tomatoes, 1 teaspoon of kosher salt, 1/2 teaspoon pepper, a pinch of red pepper flakes, and the basil.
• Stir to combine the ingredients.
• Simmer for 15 to 20 minutes.
• Season to taste with kosher salt. I add up to 2 teaspoons of salt to the recipe.

CREAMY MARINARA SAUCE PASTA

Steps:

• Finely chop the onion. Mince the garlic. In a large saucepan, warm 2 tablespoons of the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Toss in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer so that the flavors can fully develop, 30 to 40 minutes, giving a stir when you think of it. Remove from the heat and let cool for about 10 minutes.
• In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in 1/2 cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper.
• Boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside 1/2 cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Serve hot, garnished with the basil.

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
• Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

MARINARA

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

CREAMY MARINARA WITH FRESH BASIL

Steps:

• Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
• In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and sauté for 1 to 2 minutes.
• Add the tomatoes together with their juice and let simmer for 10 minutes.
• Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
• Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
• Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.