Presto Marinara Sauce Recipes

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PESTO MARINARA SPAGHETTI



Pesto Marinara Spaghetti image

Yield 8

Number Of Ingredients 5

- Two 8.8-ounce package Giovanni Rana Spaghetti
- One 7-ounce container Giovanni Rana Basil Pesto
- One 14-ounce containers Giovanni Rana Marinara Sauce
- Salt and freshly ground black pepper to taste
- Shaved Parmigiano Reggiano cheese and fresh basil for garnish

Steps:

  • Cook the pasta according to the package directions; drain, reserving 1/2 cup of the pasta cooking water. While the pasta is cooking, combine the Pesto and Marinara sauce in a large pot, bring to a simmer, cover and keep warm. Add the cooked pasta to the sauce and toss, adding the pasta water a little at a time to loosen the sauce if necessary. Season with salt and pepper to taste, divide among bowls and garnish with cheese and basil.

ALL-PURPOSE MARINARA SAUCE



All-Purpose Marinara Sauce image

I use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just about any meat or seafood to add variety to your meals. In addition, you can add kidney beans and your favorite ingredients to make a super chili. My kids eat this pasta sauce like no other. They are happy campers when the house is filled with the aroma as this sauce is cooking.

Provided by Ed Haley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 55m

Yield 48

Number Of Ingredients 16

¼ cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
½ cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin

Steps:

  • Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.

Nutrition Facts : Calories 41.3 calories, Carbohydrate 6 g, Fat 1.7 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 400.5 mg, Sugar 3.5 g

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