Marinara Sauce With Spaghetti Recipes

QUICK AND EASY SPAGHETTI WITH MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain.
• While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper.
• Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan.

SPAGHETTI MARINARA

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.

SPAGHETTI WITH MARINARA SAUCE

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.

SPAGHETTI WITH MARINARA SAUCE

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.