Italian marinara sauce (or seafood) was invented Neapolitan sailors in the middle of the XVI century, when tomatoes were already were brought to Europe from the New World. The sailors found that thanks to the acids contained in tomatoes, the sauce could take a long time store and take with you on long voyages. To crushed tomatoes were added oil, onion garlic, herbs and seasoned them pasta, pizza, rice, seafood. This simple recipe is already several centuries is the base and one of the main red sauces in italian food. Turn simple pasta into real fragrant Italian pasta, simply mixing them with marinara sauce.
The author of the recipe is Debi Meysar – an American actress, and her husband Gabriele Corcos
Time: 55 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 800 gr. canned whole peeled tomatoes in own juice
- 2 tbsp. l olive oil
- 1/3 medium sized red onion, diced
- 3 cloves of garlic, sliced
- A pinch of red pepper flakes (optional)
- 2 tbsp. l torn basil leaves
- 450 gr pasta penne or spaghetti cooked al dente for filing
Recipes with similar ingredients: marinara sauce, tomatoes plum-like, onions, garlic, red pepper flakes, basil
Recipe preparation:
- Grind with a food processor or hand blender tomatoes until mashed (if you prefer to feel in the sauce slices of tomatoes, you can not chop them, and later knead in stewpan with a wooden spoon).
- In a large stewpan over moderate heat, heat the olive butter. Sprinkle onions and sauté for 5 to 6 minutes or until softness. Add garlic and fry another 2 – 3 minutes, until until the color starts to change. If you want the sauce to be hot, pour a pinch of red pepper flakes.
- Add tomatoes to the onion, salt and pepper to taste. Reduce heat and simmer sauce for 30 minutes (unless you chopped tomatoes in a blender, mash them in a wooden saucepan spoon). The consistency of the sauce should be liquid, but not very watery. Add basil and remove the stewpan from the heat. Stir the sauce with boiled pasta or dip in it dumplings.
