Mediterranean Marinara Sauce Food

MARINARA SAUCE

Steps:

• In a food processor, blend together tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper. Blend until smooth.
• Saute the onions and then add to the tomatoes sauce. Then add the white wine.
• Simmer for 30 minutes, stirring occasionally.

BEST MARINARA SAUCE YET

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.

EASY HOMEMADE SPAGHETTI SAUCE RECIPE

Steps:

• In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
• Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
• Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
• If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.

PINK MEDITERRANEAN PASTA SAUCE

Steps:

• You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
• In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
• Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
• In the meantime, start your pasta cooking in a large pot.
• Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
• Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.

MEDITERRANEAN MARINARA SAUCE

Steps:

• Saute garlic, onion & pepperoncini in oil in a dutch oven, over moderately low heat, stirring constantly until the onion is softened (about 5 minutes).
• Add the wine & bring to a boil; continue stirring & boil for 3- 5 minutes or until the wine is almost evaporated.
• Add tomatoes with their juice & the paste, lower the heat to medium & simmer, stirring occasionally, for 20 minutes or until thickened.
• Stir in artichoke hearts & olives, season to taste with salt & pepper and simmer for another 5 minutes.
• Add parsley & serve over your favourite pasta.
• It's enough for about 1 lb of pasta.

HOW TO MAKE THE PERFECT MARINARA SAUCE WITH WINE

Steps:

• In a large saucepan on medium heat, saute your onion until tender. This should take just a few minutes. Then stir in the garlic and continue cooking until the garlic is soft. This should take only about a minute or two.
• Next, turn up the heat slightly and add the wine to the skillet. You will need to stir the mixture continuoulsy in order to preven burning the ingredinets and sticking to the skillet. The wine should mostly burnt off when this step is done.
• Add the remaining ingredients to the skillet, turn down the heat to low and allow the sauce to simmer. Stir your sauce occasionally as well.
• Your sauce should be done in 15- 20 minutes, giving you the perfect opportunity to make your pasta :).

MARINARA SAUCE RECIPE | SALSA ALLA MARINARA - RECIPES FROM ITALY

Steps:

• Cut the garlic into small pieces then sautè it in a large pan with the extra virgin olive oil.
• If you have chosen peeled tomatoes (fresh or canned), crush them coarsely with a fork. In this case you will get a more rustic sauce with chunks of tomato.
• Add the tomatoes to the garlic soffritto, stir well and let it cook for about 15 minutes. Finally, add a pinch of fine salt.
• Add the oregano and, if you like, also a tablespoon of finely chopped fresh parsley. Stir to mix the spices well and turn off the heat. The marinara sauce is ready. You can use it for dressing pasta or pizza. Or it can be eaten plain, either hot or cold, depending on how you want to use it.

MARINARA

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

PASTA BAKE WITH GROUND BEEF AND MARINARA SAUCE

Steps:

• Preheat the oven to 400F.
• Boil the pasta according to the package directions to al dente (firm to the bite).
• In a deep pan heat up the oil to medium high. Then add the chopped onion and cook until slightly soft and translucent. Next add the ground meat and break it to small chucks. Stir and cook until the meat is no longer pink. Then add the shredded carrot, chopped garlic, salt and pepper and the dry oregano to the pan. Cook for 2 minutes while stirring.
• Finally add the marinara, the drained pasta and half of the chopped fresh basil.
• Then stir and transfer it to oven safe dish (I used a dish that was 13 x 5 inches). Top it with the shredded mozzarella cheese.
• Bake for 20 minutes or until the cheese is melted and bubbling. Allow the pasta to cool down slightly before serving.

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

BUCATINI PIE WITH MARINARA SAUCE

Steps:

• For the Bucatini Pie:
• Preheat the oven to 350F. Spray a 9" or 10" springform pan (or deep cake pan) with pan spray. Put a circle of parchment in the bottom of the pan. Set aside.
• Bring a large pot of water to a rolling boil. Salt it well and cook the pasta to al dente. While the pasta is cooking, mix up the cheesy goodness.
• In a large bowl, evenly and thoroughly combine 1 lb of the mozzarella with the ricotta, Parmesan, Asiago, beaten eggs, milk and seasonings. Fold in the sopressata very well so it is evenly distributed. Set aside.
• When the pasta is al dente, drain and run some cold water over it. You don't want to chill it, but you do want to take the edge off of the heat so your eggs don't cook too soon. Drain the pasta very well after rinsing.
• Gently but thoroughly stir the bucatini into the cheesy goodness. It will take some doing because the cheese mixture is pretty stodgy. That's okay. Keep at it until everything is nicely combined. Scoop the cheesy pasta into the prepared pan, trying to spread it as evenly as possible. Press it down a bit so there are no big gaps or air pockets. Cover the pan with foil.
• Bake in the center of the oven for 40 minutes. Remove the foil and bake an additional 20 minutes. Remove from oven and run a knife around the outside of the pan. Allow to cool about 10-15 minutes and then remove the sides of the pan.
• Serve hot or warm, or even at room temperature, with a side of the marinara sauce, which you either made ahead or made while the bucatini pie was in the oven, right?
• For the Marinara:
• Over medium heat, melt the butter and oil together. When the butter is sputtering, add the garlic. Swirl the pan and watch carefully. You want the garlic to turn a medium golden to dark brown but not burn, so be careful. When it starts to go, it goes fast. When the garlic has some lovely color on it, pour in the tomatoes all at once. Add the salt, pepper and optional pepper flake. Chances are it will taste a little flat at this point, but you'll be reducing this for a long time so under-seasoning is preferred. You can correct at the end if necessary.
• Cook the tomatoes, stirring occasionally and breaking up the tomatoes into smaller and smaller chunks, until the sauce is very thick and is starting to stick to the bottom of the pan a bit. It will also darken in color to a deep, intense reddish-orange. This whole process could take 45 minutes or so, so don't rush things. Once the sauce is thick and perfect, taste and adjust the seasonings if necessary.
• Serve hot or warm with the bucatini pie, or use it for pretty much whatever you want.