Marinara Sauce
Instructions:
This sauce is very versatile—we use it in recipes throughout the book. For a toothsome alternative, stir 8 ounces of sweet or hot Italian-sausage links, cooked and crumbled, into the sauce. Or top each serving with a spoonful of ricotta cheese for a creamy treat. 2 tablespoons olive oil 1 small onion, chopped 1 garlic clove, finely chopped 1 can (28 ounces) plum tomatoes 2 tablespoons tomato paste 2 tablespoons chopped fresh basil or parsley (optional) 1â„2 teaspoon salt
Makes 31â„2 cups Prep: 5 minutes Cook: 30 minutes
- In nonreactive 3-quart saucepan, heat oil over medium heat; add onion and garlic and cook, stirring, until onion is tender, about 5 minutes.
- Stir in tomatoes with their juice, tomato paste, basil if using, and salt. Heat to boiling, breaking up tomatoes with side of spoon. Reduce heat; partially cover and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes. Use to coat 1 pound pasta for 4 main-dish servings.