MARINARA SAUCE RECIPE | SALSA ALLA MARINARA - RECIPES FROM ITALY
Marinara sauce recipe is very simple, cheap and quick-to-make. This authentic Italian recipe wants only 4 ingredients: tomatoes, extra virgin olive oil, garlic and oregano. It's a simple aromatic sauce, which can be used to season any type of pasta, in special way spaghetti, or to dress pizza. The ingredients must be of the highest quality. Tomatoes must be red and well rip - San Marzano quality canned peeled tomatoes or canned cherry tomatoes; use fresh garlic cloves because it has a unique flavor; use fresh oregano, possibly still attached to the twigs, which you will crumble just before adding it to the sauce; finally use extra virgin olive oil
Provided by Recipes from Italy
Categories sauce recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Cut the garlic into small pieces then sautè it in a large pan with the extra virgin olive oil.
- If you have chosen peeled tomatoes (fresh or canned), crush them coarsely with a fork. In this case you will get a more rustic sauce with chunks of tomato.
- Add the tomatoes to the garlic soffritto, stir well and let it cook for about 15 minutes. Finally, add a pinch of fine salt.
- Add the oregano and, if you like, also a tablespoon of finely chopped fresh parsley. Stir to mix the spices well and turn off the heat. The marinara sauce is ready. You can use it for dressing pasta or pizza. Or it can be eaten plain, either hot or cold, depending on how you want to use it.
Nutrition Facts : ServingSize 100 g, Calories 74 cal
SPAGHETTI WITH MARINARA SAUCE
Quick and easy! Leftover sauce can be easily frozen for a later meal.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
Steps:
- In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
- Lower heat and simmer, with cover, for 45 to 60 minutes.
- As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
- Toss spaghetti with cooked sauce. Serve warm.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 55.9 g, Fat 1.3 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 716.5 mg, Sugar 6 g
MARINARA SAUCE / SPAGHETTI SAUCE VIA BARI, ITALY
This great yet incredibly simple recipe comes from my friend's mom, Maria Maffei. There is absolutely NO excuse to buy sauce in a jar when you can make this in no time flat. I like to pan fry two pounds of Italian sausage (links, not crumbled), add it to the sauce and let it simmer for up to an hour. NO WINE, NO SUGAR, please. Freezes very well, too. Maria ONLY uses Redpack Crushed Tomatoes in puree or Redpack plum tomatoes which she crushes in a blender, so look for them in your grocer's shelf for maximum flavor. Recipe can be doubled with great results, but tripling, etc... is not recommended.
Provided by DeSouter
Categories Sauces
Time 30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a 4 quart pot heat olive oil on medium heat and add THINLY sliced fresh garlic. Sauté until garlic becomes very lightly golden on edges. If garlic burns, discard and start again as this definitely affects the taste in a negative way.
- Add can of crushed tomatoes. Tomatoes should be slightly chunky and not a puree. Turn heat up just a bit until mixture starts to bubble up, but not boil.
- Place dried oregano in palm of one hand and use other to crush it over the pot. Add in salt and pepper and stir.
- Lower heat to medium-low and cover pot, simmering for 20 minutes. Check occasionally to stir. Enjoy immediately.
Nutrition Facts : Calories 508.5, Fat 29.4, SaturatedFat 4.1, Sodium 5700.9, Carbohydrate 61.6, Fiber 16.1, Sugar 0.1, Protein 13.7
SPAGHETTI MARINARA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.
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