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The Art of Marinara

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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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