Spaghetti with Marinara

Pasta Marinara

Nothing highfalutin about making your own pasta sauce – yet most people still want to grab for the jar on spaghetti night. If you are accustomed to getting your pasta sauce pre-made from a jar, you will be pleasantly surprised at how quick and simple making fresh sauce is. And once you taste your own homemade sauce, you might never buy jarred again!

Marinara on the Fork

Spaghetti with Marinara

  • 1 Lb. long pasta (spaghetti, angel hair, etc.)
  • Marinara sauce
  • Freshly grated parmesan cheese
  • Cracked black pepper
  • minced parsley (optional)

Cook the pasta according to package directions. Drain and return to pot. Place the pot over medium-low heat. Ladle in sauce about 1/2 a cup at a time until pasta is lightly coated. Do not over sauce the pasta. Stir regularly and allow pasta to cook into sauce for about 5 minutes. Add more sauce if needed.

To serve, place a serving of pasta onto serving bowl. Sprinkle with cheese and parsley, season with pepper.

Marinara Sauce

  • 2 T. olive oil
  • 1/2 C. onion, diced
  • 2 carrots, shredded
  • 2 garlic cloves, minced
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 box Pomi strained tomatoes (25 oz.) (similar to canned tomato sauce)
  • salt and pepper to taste

Over medium-high heat, warm up the olive oil. Saute onions and carrots until both are softened and cooked through. Add in garlic and herbs. Cook for 2 minutes. Add in tomatoes, 1/2 cup of water, salt and pepper. Bring to a slow boil then reduce heat to low. Allow to simmer, uncovered, for at least half an hour. Sauce can be simmered for much longer to develop flavors, but it will need to be covered for anytime after the first 30 minutes. Remove herb stems before using.

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