SPAGHETTI WITH MARINARA SAUCE
A steaming plate of al dente spaghetti with homemade sauce and a sprinkle of cheese is a guaranteed crowd-pleaser.
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Gourmet Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 3
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.
- Drain pasta and add to skillet. Toss to coat, then serve with cheese.
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
SPAGHETTI MARINARA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.
SPICE-RACK SPAGHETTI/MARINARA SAUCE
I threw this together one night that we were out of store-bought sauce. I didn't have any fresh ingredients so I rummaged through my spice cupboard and tossed in a little of everything. My family (including the kids) loved it! We'll probably add mushrooms to the next batch to make it more hearty. It tastes amazing with grated Mizithra cheese as a topper!
Provided by taylorfamof6
Categories Sauces
Time 45m
Yield 5 quarts
Number Of Ingredients 15
Steps:
- (Ahead of time, steam or boil 3-4 cups carrots until very tender. You can either use a food processor to purée cooked carrots right after cooking or you can add cooked carrots to the sauce and purée right in the pot with a hand-held blender).
- Combine all ingredients (except Dehydrated Onions and Olive Oil) in large sauce pot and bring to boil - stirring regularly.
- Turn down heat to low simmer.
- Meanwhile, pour enough Olive Oil in frying pan to saturate the Dehydrated Onions and sauté on Med heat until golden brown.
- Add onions to sauce pot and continue simmering and stirring regularly for 30-60 minutes.
- Remove the cooked Bay leaves.
- Serve and enjoy!
- Makes about 5 quarts of sauce - so if you're really on the ball, have 3-4 sterilized quart jars and lids ready to transfer all the leftover sauce into for later use.
Nutrition Facts : Calories 491, Fat 13, SaturatedFat 2, Sodium 3484.6, Carbohydrate 83.8, Fiber 13.3, Sugar 54.5, Protein 11.1
SPAGHETTI WITH MARINARA SAUCE
Quick and easy! Leftover sauce can be easily frozen for a later meal.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
Steps:
- In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
- Lower heat and simmer, with cover, for 45 to 60 minutes.
- As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
- Toss spaghetti with cooked sauce. Serve warm.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 55.9 g, Fat 1.3 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 716.5 mg, Sugar 6 g
SPICY SEAFOOD SPAGHETTI
Indulge in this simple seafood pasta dish for two. Rich, bold flavours that you can create in just half an hour. Feel free to vary the seafood to include your favourites such as prawns or crab
Provided by Chelsie Collins
Categories Fish Course, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
- Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
- Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.
Nutrition Facts : Calories 600 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium
SPAGHETTI WITH MARINARA SAUCE
Get ready to gobble up your new family favorite - a one-pot spaghetti dinner doused in Marinara sauce.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
- In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
- Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
- Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
- After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
- Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.
Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g
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- Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
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