The Art of Marinara

Name: The Art of Marinara
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 yellow onion; 6 garlic cloves; 1 can Tomato Paste; 2 cans San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1 bunch basil; 1 parmesan rind; 2 teaspoons dried oregano; 1 pinch crushed red pepper; Salt and black pepper to taste; 1 pound spaghetti; 2 teaspoons butter; 1/3 cup water; Parmesan cheese

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

60 minutes

Classics are classic for a reason! This marinara sauce is the perfect addition for your Sunday night dinner, it's sophisticated and deeply flavorful, yet quick and doesn't use a ton of ingredients. That's the difference that quality makes and using Tuttorosso Tomatoes ensures that your dish is filled with flavor and whole foods that you can feel good about. @katie.melodie @thefeedfeed

Ingredients

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1 tablespoon olive oil
1 yellow onion, diced
6 garlic cloves, thinly sliced
1 can Tuttorosso® Tomato Paste
2 cans Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
1 bunch basil
1 parmesan rind
2 teaspoons dried oregano
1 pinch crushed red pepper, optional
Salt and black pepper to taste
1 pound spaghetti, cooked
2 teaspoons butter
1/3 cup water, from cooked pasta
Parmesan cheese, grated, for serving

Instructions

Heat oil in large pot over medium heat. Sauté the onion and garlic for about 5 minutes. Once translucent, add in the tomato paste. Cook for two to three more minutes.
Add in the two cans of Tuttorosso tomatoes, bunch of basil, parmesan rind, oregano, red pepper, black pepper, and a pinch of salt, stirring to combine. Simmer, partially covered, over low heat for 1 hour, stirring occasionally.
Taste and season the sauce before serving. Add the cooked pasta, 1-2 cups of the sauce, the butter and pasta water to a skillet. Toss over medium-low heat until the pasta is glossy and coated in the sauce. Top with grated parmesan and enjoy!

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The Art of Marinara

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