Giadas Marinara Food

GIADA'S MARINARA SAUCE

Steps:

• Place garlic and olive oil in large sauce pan.
• Turn heat to medium and cook until garlic is soft and lightly browned.
• Crush the tomatoes and add with their juices.
• Add basil, salt and pepper.
• Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes.

MARINARA SAUCE

Steps:

• In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
• (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

GIADA'S MARINARA

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions and garlic and saute until onions are translucent (about 10 mins).
• Add the celery, carrots, and 1/2 tsp each of salt and pepper. Saute until all veggies are soft (about 10 mins).
• Add tomatoes, tomato sauce, and bay leaves, and simmer uncovered over low heat until the sauce thickens (about 1 hour).
• Remove and discard bay leaves. Season with salt and pepper, to taste.
• Note: When serving with Kittencal's meatballs, I make the sauce the day before, bring it to a boil, drop in the meatballs, cover and cook according to Kittencal's directions. I like to serve this over Barilla's "thick spaghetti.".

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.