CLASSIC HOMEMADE MARINARA WITH SPINACH
There is nothing as delicious as this classic homemade marinara sauce. It's easy to make and packs more flavor than any store bought version. Add spinach for a nutritional boost you won't even notice!
Provided by Eva
Categories Sauce
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium low heat. When warm, add the smashed garlic cloves and let fry for about 1 minute until very lightly golden. Add the oregano, 1/2 tsp salt, chili flakes, basil, and onion. Stir to combine.
- Immediately add the tomatoes and their juices, cover the pot, and turn the heat up to medium and bring to a simmer. Turn the heat down to maintain a low simmer and let cook for 45-60 minutes, stirring occasionally. Taste and add salt if needed.
- Remove the basil, then using an immersion blender (or transfer to an upright blender) pulse the sauce until the onion is blended into the sauce. At this point the sauce can be used immediately or over the next week.
- Sauté the spinach separately: heat a skillet over medium heat and add the teaspoon of oil. Add the spinach and sauté until wilted but bright green, about 2-3 minutes. Add the red wine vinegar and let cook another 30-60 seconds. Add the spinach to the sauce and let it cook in the sauce for 5 minutes. This can happen anytime after the sauce is done, either immediately or when reheating the sauce if made in advance.
Nutrition Facts : Calories 154 calories, Carbohydrate 13 grams carbohydrates, Fat 11 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, ServingSize 1, Sodium 314 grams sodium, Sugar 5 grams sugar
CLASSIC MARINARA SAUCE
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
FABULOUS SPINACH MARINARA
I came up with this recipe while trying to use up left over turkey. I was surprised with how easy it was to make and how delicious it tasted. I hope you enjoy!
Provided by Katie-Kate
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thaw spinach and squeeze out excess moisture.
- Start cooking pasta.
- In a sauce pan sauté garlic mushrooms and onions.
- Add spaghetti sauce and spinach to mushrooms and onions bring to almost boil*.
- Take off heat add salt and pepper to taste.
- Drain pasta.
- Plate and sprinkle with parmesan cheese.
- *Add shredded chicken or turkey to sauce mixture. For Vegetarian omit.
SCALLOPS MARINARA WITH SPINACH LINGUINE
Deliciously simple seared scallops simmered in a homemade marinara sauce and served over perfectly cooked spinach linguine. This fantastic dish is delicious, quick and easy. From my kitchen to yours, enjoy!
Provided by A Taste of Brooklyn
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
- In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside.
- To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper.
- Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve.
AUTHENTIC ITALIAN MARINARA SAUCE
My Sicillian father used to make this sauce at least weekly. Usually we used fresh, ripe plum tomatos but I don't have his green thumb so my sauce uses the canned tomatos. This is a great basic sauce to start with. Can be served as is over pasta or you can add meatballs, sausage etc. My dad used to add 5 Italian sausages, a pork chop, and a neck bone to the sauce and let it simmer for hours. If you add the meat, brown it and add it to the sauce as it simmers.
Provided by josacli
Categories Vegetable
Time 2h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
- Add cans of tomato.
- Sprinkle on black pepper.
- Add bay leaves.
- Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
- Add basil and parsley and stir well.
- Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
- After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
- Pull out both bay leaves before serving/storing.
- Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.
HOMEMADE ITALIAN 101 - CLASSIC SPINACH CANNELLONI
There is nothing like fresh pasta and homemade sauce. I love this recipe because it is comfort and love in one little package and my family and friends are always excited to see I have made it for them. The dish is so versatile, you can make it totally vegetarian and add different vegetables to the filling, or add meat to the marinara and make it heartier. This dish is truly "Italian 101" because it gives the basics to sauce and pasta.
Provided by Ann JONES @DenverJones
Categories Pasta
Number Of Ingredients 27
Steps:
- To make the sauce, add olive oil to a pressure cooker and heat over medium heat (with the lid off). Add the onions and sauté several minutes, until soft; add remaining ingredients. Bring to boil. Taste and adjust seasoning as desired. Reduce heat, put lid on pressure cooker and seal. Turn heat on high until hear pressure hiss. Turn to medium or just low enough to maintain the flow of steam coming out of the pressure valve. Set timer for 10 minutes. Remove from heat and let rest or do 'quick' release method to release steam.
- To make the fresh pasta, add flour to the bowl of a food processor, fitted w/the blade attachment. Beat eggs and oil in bowl and pour over the flour. Place the lid on the food processor and run the machine until combine and sticky consistency, about 15 seconds Dump the dough on floured flat working surface and knead 3 to 4 times. Form into a ball and wrap in plastic wrap. Refrigerate 20 minutes. When ready to roll out, unwrap dough and knead for 8 to 10 minutes. Cut into quarters, wrap dough back up if not using and set aside. Working with 1/4 of the dough, set up a pasta rolling machine and send dough through the largest setting (1) five times, folding between each turn. Continue to roll through the machine, moving to the next smallest setting each time. Stop when reach desired thickness (setting 8 on my machine). Repeat with remaining dough sections. Will make about 22-24 cannelloni shells. Cut dough into 4" sections and cover with damp towel until ready to fill.
- Pre-heat oven at 350 degrees F. Heat oil in 12-inch skillet, add salt, onion, garlic and spinach and cook until onions and spinach are soft and liquid cooked off. Add onion/spinach mixture to a medium bowl and combine with remaining ingredients stir to reach a smooth consistency. Line the bottom of a greased casserole dish with a portion of the sauce. Fill each shell with 1/4 cup of filling, and roll up. Place in the baking sheet and top with more sauce. Sprinkle Parmesan and bake in preheated oven for 20 to 25 minutes or until hot and bubbling.
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