Pasta Marinara
Instructions:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon minced oregano or 2 teaspoons dried oregano
- 1 tablespoon stemmed thyme or 2 teaspoons dried thyme
- One 28-ounce can whole tomatoes (31â„2 cups)
- 1 bay leaf
- 1â„4 teaspoon grated nutmeg
- 1â„4 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- 1 pound fresh or 12 ounces dried pasta, cooked and drained
- Heat a medium saucepan over medium heat. Pour in the olive oil, then add the onion and sauté until soft, about 2 minutes, stirring frequently. Add the garlic, oregano, and thyme; sauté just until you can really smell the herbs, about 10 seconds.
- Pour in the tomatoes and crush them with a wooden spoon or a pastry cutter. The sauce should be chunky, but with no large pieces. Add the bay leaf and nutmeg; bring the sauce to a simmer.
- Reduce the heat to low and simmer, uncovered, until thickened, about 20 minutes. You want
- wet sauce, not too thick, but also not soupy. Season with salt and pepper. To serve, place about 1 cup of the sauce in a serving bowl or platter. Top with the warm noodles, then pour on the rest of the sauce.
- To store: Omit the pasta and spoon the sauce into a plastic container or a ziplock freezer bag; store in the refrigerator for up to 3 days or in the freezer for up to 1 month.