Spice Rack Spaghettimarinara Sauce Recipes

SPAGHETTI WITH MARINARA SAUCE

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.

SPAGHETTI MARINARA

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.

SPICE-RACK SPAGHETTI/MARINARA SAUCE

Steps:

• (Ahead of time, steam or boil 3-4 cups carrots until very tender. You can either use a food processor to purée cooked carrots right after cooking or you can add cooked carrots to the sauce and purée right in the pot with a hand-held blender).
• Combine all ingredients (except Dehydrated Onions and Olive Oil) in large sauce pot and bring to boil - stirring regularly.
• Turn down heat to low simmer.
• Meanwhile, pour enough Olive Oil in frying pan to saturate the Dehydrated Onions and sauté on Med heat until golden brown.
• Add onions to sauce pot and continue simmering and stirring regularly for 30-60 minutes.
• Remove the cooked Bay leaves.
• Serve and enjoy!
• Makes about 5 quarts of sauce - so if you're really on the ball, have 3-4 sterilized quart jars and lids ready to transfer all the leftover sauce into for later use.