Pasta with Marinara Sauce
Happy New Year to all my lovely friends and family!
I am back from a superb vacation in India – over pampered with so much love and affection. This time was special with all near and dear ones re-united and together for the holidays. Of course that meant overindulging on Food! Yes, I was over fed too. Oh! What a foodie’s paradise India is. 🙂 We totally luxuriated on all our favorites and returned a few pounds heavier. I wonder if I shall be able to shed them off. But now the holidays are over, children are back at school and we’ve finished our first week back at work. To tell you the truth, normality resumed the very next day of our return. Damn, it was tough but deadlines at work made it easier settling in. That doesn’t mean I am over the ‘Holiday Hangover’. I am still basking in some of it.
Normality also means, hectic weekdays and planning easy weeknight dinners! One such easy recipe we love and make quite often is Pasta with Marinara sauce. It is versatile and you can include veggies and sausages of your choice to the sauce. Here, I have listed the basic recipe.
500 g penne or spaghetti pasta
Cilantro or Basil leaves, (for garnish)
For Tomato / Marinara Sauce:
350g tomato puree ( 3/4th can of puree)
1 medium onion, finely diced
2 large cloves of garlic, chopped
2 tbsp olive oil
2 tsp Italian seasoning (mix of dried basil, oregano, thyme, rosemary)
1 tsp black pepper powder
1 tsp sugar (optional)
Salt, to taste
- Bring a large pot of cold water and oil to a boil over high heat and salt it generously.
- Add pasta of your choice and cook, stirring occasionally until al dente. Package instructions usually state 8 – 10 mins.
- Reserve 1 cup of the pasta liquid for later.
- Set a colander in the sink and drain the pasta.
- In a saucepan, heat the oil over medium-high heat.
- Add the chopped onion and garlic, and cook until slightly browned, stirring occasionally.
- Add the tomato puree and cook until it has completely disintegrated approx. 10 mins.
- Then add the herbs, salt and black pepper powder. Add sugar now to cut the acidity and balance the taste. This is optional.
- Use the reserved pasta liquid to dilute the sauce as per your liking. Simmer for a few more minutes.
- Transfer the cooked pasta to the sauce and toss until well coated.
- Transfer to a serving dish and garnish with the cilantro basil leaves.
- If you wish you can grate some Parmesan cheese over the pasta.
- Serve hot.
Do give this a try and make it one of your regulars.
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Love & Hugs,