CREAMY MARINARA SAUCE PASTA
This creamy marinara sauce pasta recipe uses whole milk Greek yogurt to make it extra rich and flavorful. Serve the marinara sauce now or freeze for later!
Provided by a Couple Cooks
Categories Main Dish
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Finely chop the onion. Mince the garlic. In a large saucepan, warm 2 tablespoons of the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Toss in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer so that the flavors can fully develop, 30 to 40 minutes, giving a stir when you think of it. Remove from the heat and let cool for about 10 minutes.
- In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in 1/2 cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper.
- Boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside 1/2 cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Serve hot, garnished with the basil.
CREAMY MARINARA SAUCE
Steps:
- In a large saucepan, heat oil over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
- Stir in tomatoes, wine, vinegar, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in whipping cream and basil.
Nutrition Facts : Calories 173 calories, Carbohydrate 8 g, Cholesterol 41 mg, Fat 14 g, Protein 2 g, SaturatedFat 7 g, Sodium 214 mg, Sugar 5 g
MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
MARINARA SAUCE
This is a family recipe usually served in summertime when basil is plentiful.
Provided by ELEANOR1052
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g
THE BEST MARINARA SAUCE
I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches-we're talking 220-pounds-of- tomatoes huge-and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 cups
Number Of Ingredients 11
Steps:
- In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
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
SIMPLE MARINARA SAUCE
This is a simple marinara sauce, good over any pasta or on lasagna.
Provided by EIORE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 18 g, Cholesterol 6.8 mg, Fat 6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 618.5 mg, Sugar 5 g
EASY MARINARA SAUCE
A simple and flavorful marinara sauce that can be used instead of store-bought spaghetti sauce. I like it served hot over cooked pasta and topped with fresh-grated Parmesan cheese.
Provided by Debs Recipes
Categories Sauces
Time 55m
Yield 2 1/2 cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, sauté garlic and onion in olive oil until onion is tender.
- Stir all remaining ingredients in with onion mixture; heat to boiling; reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
- Carefully puree hot sauce in in a food processor or blender; serve hot over cooked pasta and top with fresh-grated Parmesan cheese.
Nutrition Facts : Calories 60.9, Fat 3.1, SaturatedFat 0.4, Sodium 125, Carbohydrate 8.2, Fiber 2.4, Sugar 4.9, Protein 1.6
CREAMY MARINARA SAUCE
This creamy marinara sauce comes together in 30 minutes and only calls for 4 ingredients making this pasta dish perfect for any night of the week.
Provided by Steffanie Williams
Categories Sides, Sauces, Dressings, etc...
Time 40m
Number Of Ingredients 5
Steps:
- 1. Add whole tomatoes to a ziplock bag. Seal the bag. Using your hands, break up the tomatoes into very small pieces until it's only slightly chunky. 2. Warm 2 tbsps olive oil in a large pan. Add minced garlic and stir continuously to avoid the garlic browning or burning. Cook for about 1 minute. 3. Add crushed tomatoes and salt to the pan. Stir to combine. Bring to a boil and then lower the heat to low and simmer for about 30 minutes. 4. Add mascarpone cheese to the sauce and stir until it fully combines. 5. Add cooked pasta to sauce. Toss to fully coat the pasta noodles. 6. Top with freshly grated parmesan cheese and serve. .
VODKA AND CREAM MARINARA SAUCE
Provided by Food Network
Categories condiment
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Heat the marinara sauce and vodka in a large saucepan over medium-high heat. Simmer for 3 minutes to thicken. Remove the pan from the heat and stir in the cream. Serve atop your favorite shape of cooked pasta.
CREAMY GARLICY SEAFOOD MARINARA
Something that the DH and I put together. I have not included the time to cook the pasta (this can be done while you are cooking the seafood). Have had the FIL and MIl cooking this for some cousins (niece on the MIL'd side) but he nieces DH is severe celiac (using gluten free cream and sour cream and so his serve his portion is with rice (but have to up the sauce as the rice sucks it up, where it is coated over the pasta). Also please feel free to change the seafood mix to what you like or for that matter the vegetables, this recipe is not set in stone. Also times are based on prawns being deviened and peeled. fish filleted and just have to cube (sorry but we quite often make this from total scratch, filleting fish, peeling deviening prawns and cleaning squid - add another 1 hour if you are doing this too
Provided by ImPat
Categories Australian
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well).
- Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds).
- Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.
- Add more oil, if required and cook the prawns till just cooked through, remove to a plate.
- Add more oil, if required and cook the scallops till just done, remove to plate.
- Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.
- Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.
- Add the cream and sour cream and lightly simmer for 2 to 3 minutes.
- Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.
- Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.
- Serve and enjoy.
Nutrition Facts : Calories 390, Fat 15.1, SaturatedFat 4, Cholesterol 167, Sodium 649.7, Carbohydrate 40, Fiber 1.3, Sugar 2.1, Protein 23.6
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