Up until now, my version of marinara was Ragu, doctored up with some spices. I finally realized that after almost two years of blogging that I should probably learn an easy, but delicious go-to recipe. I've done a Rachel Ray veggie-packed sauce in the past, but it's a little too labor intensive for a quick week night meal.
After a little research, I learned that there are hundreds of marinara recipes so I consulted a friend who has received rave reviews for her sauce. I took some liberties and make some tweaks to make this recipe my own. Then end result: AMAZING!!!
I served this sauce over Trader Joe's Basil and Garlic Linguine, along side spinach stuffed chicken with side salad (dressing recipe below.)
2 28oz cans of crushed tomatoes
6 cloves garlic, minced
2 tbsp extra virgin olive oil (evoo)
1/2 white onion, finely chopped
2 tbsp of sugar
4 to 6 fresh basil leaves, torn
1 sprig of rosemary, finely chopped
1 tbsp of truffle oil (optional)
1) Heat large sauce pan and add evoo. Once heated, saute onion, until translucent. Add garlic and saute until fragrant, about one minute.
2) Add remaining ingredients and bring to a boil. Lower heat and let simmer for 30 to 45 minutes.
3) Serve over your favorite pasta and enjoy!
A new pizza restaurant that opened in my neighborhood recently, had the BEST lemon-oil salad dressing so I did my best to replicate. I combined 1/2 cup evoo with the juice of 1/2 lemon, a little bit of pepper and a sprinkle of parsley then topped it with some fresh parm. I loved it!