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Best Marinara Sauce

Diet.Chef's picture
<p><a href="http://en.wikipedia.org/wiki/Arrabbiata_sauce#mediaviewer/File:Penne_all%27arrabbiata.jpg">http://en.wikipedia.org/wiki/Arrabbiata_sauce#mediaviewer/File:Penne_all%27arrabbiata.jpg</a></p>
Ingredients
  Olive oil 1 Tablespoon
  Onions 4 Ounce, finely chopped (2 Medium Sized)
  Garlic 1 Clove (5 gm), minced or crushed through a press (Medium One)
  Flat anchovy fillets 3 , coarsely chopped to make 1 tablespoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Tomato paste 2 Tablespoon
  Canned whole tomatoes in juice 28 Ounce (1 Can)
  Salt 1 Pinch
Directions

1. Spoon the oil into a nonreactive medium saucepan and place over moderate heat. Add the onions and saute to soften, 3 to 5 minutes. Add the garlic, anchovies and 1/4 cup of the parsley. Cook, stirring, for 1 minute. Stir in the tomato paste and then the tomatoes and juice, breaking up the tomatoes with a spoon. Add the pinch of salt and bring to a boil. Reduce the heat and simmer until the flavors blend and the sauce thickens slightly and is reduced to 3 cups, 15 to 20 minutes. Serve hot, with freshly cooked pasta. Sprinkle the remaining 1/4 cup parsley over the top.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Anchovy

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