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.
SEAFOOD MARINARA PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g
SHRIMP ALLA MARINARA
This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.
Provided by Julia Moskin
Categories dinner, quick, appetizer, main course
Time 25m
Yield 5 or 6 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
- Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
- When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
- Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.
PASTA ALLA MARINARA
Pasta bows combined with squid, scallops, shrimp and mushrooms in a creamy white wine sauce. Seafood and cream are a classic combination for a pasta sauce but you may prefer a slightly less rich alternative. you can omit the cream althogether and use a few tablespoons of the pasta cooking water instead.
Provided by English_Rose
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta bows according to pack instructions, until just tender.
- Meanwhile, heat the oil in a large pan, add the onion and garlic and cook gently stirring occasionally for 3-5 mins until softened but not colored.
- Pour in the white wine and boil to reduce the liquid in the pan to about 2 tablespoons, stirring constantly.
- Add the squid and cook for 1 min, then add the mushrooms and scallops and cook, stirring for a further 2 minutes.
- Add the shrimp, cream and half the parsley and heat through.
- Drain the pasta bows thoroughly and add to the seafood mixture, stirring well to combine. Season with salt and pepper and serve at once garnished with the remaining parsley.
Nutrition Facts : Calories 418.4, Fat 8.7, SaturatedFat 1.7, Cholesterol 144.2, Sodium 87.6, Carbohydrate 59.4, Fiber 3.2, Sugar 2.9, Protein 21.5
MAKE A DIFFERENCE MARINARA AND PASTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat grapeseed oil over medium heat in a saucepot. Saute onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes.
- Boil pasta until al dente. Drain well and serve with sauce.
SCUNGILLI IN MARINARA SAUCE WITH LINGUINE
Yield makes 6 servings
Number Of Ingredients 11
Steps:
- Cook and clean the scungilli as described on page 44, cooking them until almost but not quite tender, about 25 minutes. Reserve 2 cups of the cooking liquid and slice the scungilli thin.
- Make the sauce: Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the skillet, until golden, about 2 minutes. Add the scungilli and cook, turning the pieces continuously, until light golden, about 4 minutes. Season lightly with salt.
- Pour the tomatoes into the skillet, and add the crushed red pepper, 2 bay leaves, and oregano. Bring to a vigorous boil, season lightly with salt, and boil 10 minutes. Lower the heat so the sauce is at a lively simmer and cook until the scungilli are tender, about 30 minutes. Add the reserved scungilli-cooking liquid a little at a time to keep the consistency more or less the same as the sauce cooks. The finished sauce should not be too watery.
- While the sauce is simmering, bring 6 quarts of salted water to a boil in an 8-quart pot.
- When the scungilli are tender, reduce the heat under the skillet to very low. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until very al dente, about 5 minutes.
- Drain the pasta, return it to the pot, and ladle in about three-quarters of the sauce. Add the parsley and bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Simmer, tossing until the pasta is done, about 2 minutes. Check the seasoning, adding salt and crushed red pepper if necessary. Serve the pasta immediately in warm bowls, spooning the remaining sauce over the pasta.
- Prepare the marinara sauce as above, omitting the scungilli and simmering the sauce for a total of 20 minutes. Heat an additional 3 tablespoons of olive oil in a large skillet over medium-high heat, add 2 cloves crushed garlic, and cook until lightly browned. Add 1/2 pound sea scallops, each cut into two equal rounds and patted dry. Cook, stirring, until lightly browned, about 3 minutes. Remove the scallops with a slotted spoon and add 1/2 pound of medium-size shelled shrimp, deveined and cut into 1/2-inch pieces. Cook until the shrimp are bright pink on all sides. Stir the scallops and shrimp into the sauce, simmer 3 minutes, and proceed as above.
MARINARA
My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
LIDIA'S BASIC MARINARA
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Place tomatoes and their juices in a large bowl. Using your hands, crush tomatoes, breaking them up into small pieces; set aside.
- Heat oil in a large skillet over medium-high heat. Add garlic slices and cook until sizzling, about 1 1/2 minutes. Push garlic to one side of skillet and add red-pepper flakes; toast for 30 seconds. Stir garlic slices and continue to cook until lightly golden.
- Add tomatoes to skillet and stir to combine. Add hot water to rinse bowl containing tomatoes and add to skillet. Increase heat and stir in salt. Add basil sprigs to sauce, pressing down to completely cover.
- Bring to a boil. Cover, and immediately reduce heat to a simmer; cook for 10 minutes. Uncover and continue cooking 5 minutes more. Remove basil from sauce and discard. Let sauce simmer until ready to serve with pasta.
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