Tim Magee's marinara. Photo by Lou Manna
Simple Marinara Sauce
Marinara sauce has many variations. This one is from Calafuria’s kitchen. Pairs well with spaghetti, fresh or dry.
Servings: 4 servings
Ingredients
- 1 14- ounce can high-quality Roma tomatoes canned or stewed
- 1 large onion thinly sliced
- 2 to 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh herbs combination of sage, oregano, and rosemary
- Crushed red pepper flakes optional
- ¼ cup fresh basil leaves
- Pecorino or Parmesan cheese grated
Instructions
- In sauté pan on medium heat, cook sliced onions in extra-virgin olive oil with fresh herbs. Add red pepper flakes if desired.
- When onions are soft and slightly colored, add tomatoes. Lower heat, and simmer sauce until it is fairly thick in consistency. Turn off flame or heat; add basil leaves. With immersion blender or food processor, purée sauce, adding salt if necessary.
- In large bowl, mix cooked pasta with sauce. With a wooden spoon, stir, adding more extra-virgin olive oil to taste. Finish each plate with grated pecorino or Parmesan cheese.
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