Twenty Minute Marinara Sauce With Fresh Basil Recipes

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HOMEMADE MARINARA SAUCE WITH FRESH BASIL



Homemade Marinara Sauce with Fresh Basil image

This Homemade Marinara Sauce with Fresh Basil is quick to make and delicious. Perfect tossed with pasta or use it in your favorite Italian recipes.

Provided by amycaseycooks

Categories     side dish

Time 25m

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 medium onion, chopped, about 3/4 cup
3 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
1 - 2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
pinch of red pepper flakes
8 - 10 basil leaves, either chopped or left on the stalk

Steps:

  • In a medium sized saucepan over medium heat, add the olive oil.
  • When the oil is heated and begins to shimmer, add the onion. Saute for 4 to 5 minutes or until the onions are translucent.
  • Add the garlic. Saute for 1 minute.
  • Add the tomatoes, 1 teaspoon of kosher salt, 1/2 teaspoon pepper, a pinch of red pepper flakes, and the basil.
  • Stir to combine the ingredients.
  • Simmer for 15 to 20 minutes.
  • Season to taste with kosher salt. I add up to 2 teaspoons of salt to the recipe.

Nutrition Facts : ServingSize 1/2 cup, Calories 88 calories, Sugar 7.0 g, Sodium 552 mg, Fat 4.0 g, SaturatedFat 0.6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4.0 g, Protein 3.0 g, Cholesterol 0 mg

HOMEMADE BASIL MARINARA SAUCE



Homemade Basil Marinara Sauce image

Make and share this Homemade Basil Marinara Sauce recipe from Food.com.

Provided by DallasDiva22

Categories     Sauces

Time 35m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 7

1 cup coarsely chopped onion
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 (2 lb) can whole Italian-style tomatoes
1 (8 ounce) can tomato sauce
2 cups firmly-packed fresh basil leaves, finely chopped
1/4 teaspoon salt

Steps:

  • Saute onion and garlic in oil in saucepan till tender.
  • Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
  • Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
  • Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
  • Or, cool, then freeze in freezer containers.

Nutrition Facts : Calories 62.8, Fat 2, SaturatedFat 0.3, Sodium 474.4, Carbohydrate 10.9, Fiber 2.1, Sugar 6.1, Protein 2

TWENTY-MINUTE MARINARA SAUCE WITH FRESH BASIL



Twenty-Minute Marinara Sauce with Fresh Basil image

Categories     Sauce     Basil     Simmer     Boil

Yield 3 to 4 cups of sauce, enough to dress 1 pound of pasta (or a bit more)

Number Of Ingredients 16

4 cups (one 35-ounce can) canned San Marzano or other Italian plum tomatoes, with juices
1/3 cup extra-virgin olive oil
7 or 8 fat garlic cloves, sliced (about 1/2 cup)
1/4 teaspoon dried peperoncino (hot red pepper flakes), or more to taste
Hot water from the pasta-cooking pot
1 teaspoon salt, or more to taste
1 stalk or big sprigs of basil, with 20 or so whole leaves
For Dressing Pasta
1/3 cup shredded fresh basil leaves, packed (about 12 whole leaves)
3/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
Recommended Equipment
A 12-inch or larger skillet for the sauce, with a cover
Quick Pantry Pastas with Marinara: with Tuna
4 cups marinara
One 6-ounce can tuna, drained
1/4 cup drained capers, washed

Steps:

  • Pour the tomatoes and juice into a big mixing bowl. Using both hands, crush the tomatoes and break them up into small pieces. (You don't have to mash them to bits; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.)
  • Pour the oil into the big skillet, scatter the garlic slices in the oil, and set over medium-high heat. Cook for 1 1/2 minutes or so, until the slices are sizzling, then add and toast the peperoncino in a hot spot for another 1/2 minute.
  • Shake and stir the pan until the garlic slices are light gold and starting to darken. Immediately pour in the crushed tomatoes and stir in with the garlic. Rinse out the tomato can and bowl with 1 cup of pasta-cooking water, and dump it into the skillet too.
  • Raise the heat; sprinkle in the salt and stir. Push the stalk or sprigs of basil into the sauce until completely covered. When the sauce is boiling, cover the pan, reduce the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
  • Uncover the pan and cook another 5 minutes or so. The sauce should be only slightly reduced from the original volume-still loose and juicy. Remove the poached basil stalk or sprigs from the skillet and discard (but save the sauce that's clinging to it), and keep at a low simmer until the pasta is ready.
  • To dress pasta with marinara sauce, toss and cook them together (for details, see page 105), incorporating the shredded basil. Remove the skillet from the heat and toss in the cheese just before serving.
  • Quick Pantry Pastas with Marinara: with Tuna
  • Bring the marinara to a boil, then add the tuna chunks (do not break them up) and the capers. Simmer for 5 to 7 minutes while the pasta cooks. I like dry tubular pasta, such as rigatoni or ziti, with this sauce.
  • Olives and Capers
  • Marinara with olives and capers makes a tasty pasta dish. Use 1 1/2 cups pitted green or black olives to 4 cups of marinara plus 1/4 cup of capers.
  • Mozzarella
  • A quick and delicious option is to toss 2 cups of cubed mozzarella when you're tossing the cooked pasta in your marinara sauce. For a finish, top with 8 shredded basil leaves.
  • Good With . . .
  • Dry and fresh pastas and raviolis.
  • Wonderful for baked pastas.

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