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.
Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g
PASTA WITH MARINARA SAUCE
Several fresh tasty ingredients go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook garlic in oil over medium heat for 3 minutes or until golden. Add the tomatoes, parsley, onion, bay leaves, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Add basil. Serve over pasta.
Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.
CHICKEN & PASTA WITH MARINARA SAUCE
OMG! You've got to try this! My DH created this 10 years ago. I forgot how wonderful it tastes. There was a time where we had this at least once a week! I'm posting this in response to someone had 3 chicken breasts and wanted a quick and easy recipe that would feed 5. This will feed five, but they will be fighting over the leftovers (if there are any!).
Provided by Claudia Dawn
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
- Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
- Add spices and chicken chunks; cook through--about 10 minutes.
- Add stewed Italian style tomatoes to chicken/Marinara sauce.
- Simmer while cooking pasta according to package directions.
- Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
Nutrition Facts : Calories 659.9, Fat 29.1, SaturatedFat 6.5, Cholesterol 95.5, Sodium 616.6, Carbohydrate 58.4, Fiber 4.4, Sugar 11.2, Protein 41.1
PASTA W/ MARINARA SAUCE
Make and share this Pasta W/ Marinara Sauce recipe from Food.com.
Provided by swirlycinnacakes
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic and saute for about 5 minutes, until softened.
- Add the tomatoes with their juices to the pan.
- Add the salt, basil, thyme, oregano, and pepper.
- Cook, covered, for 10 minutes. Uncover, stir, and cook, uncovered, for another 20 to 25 minutes, until flavors have blended.
- Taste and adjust the seasoning as needed.
- Meanwhile, cook the pasta in a large pot of boiling salted water according to the package directions.
- Toss with the sauce and serve immediately.
Nutrition Facts : Calories 625.6, Fat 16.2, SaturatedFat 2.3, Sodium 608, Carbohydrate 103.2, Fiber 8.9, Sugar 13.3, Protein 18.7
MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a large casserole 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 of each 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 leaf. 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.)
MARINARA MEAT SAUCE (SPAGHETTI SAUCE)
This is my WONDERFUL Marinara Sauce turned into a DELICIOUS and thick meat sauce. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Sauces
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot.
- Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
- Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce.
- If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir.
- NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use.
Nutrition Facts : Calories 956.6, Fat 51.7, SaturatedFat 13.3, Cholesterol 147.4, Sodium 3101.9, Carbohydrate 74.9, Fiber 16.5, Sugar 41.2, Protein 58.4
JAMI'S MARINARA SAUCE W/ PENNE PASTA
I serve this sauce tossed with Penne Pasta, because you won't want to miss a drop. The penne's tubular shape and groves grabs the sauce to give you more with each bite. This freezes so well, make a "gourmet" meal anytime!
Provided by TheBlueJeanChef
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large stock pot, brown sausage and beef.
- Add onion just before meats are completely bowned.
- Continue to cook meats until the juices have evaporated, depending on the fat content of the beef you may need to drain the meats to keep them from over cooking.
- Add garlic and saute 1 - 2 min, just to start the cooking process.
- Add Wine to deglaze the pan.
- Add Tomatoe Sauce & Paste.
- Add remaining ingredients minus the pasta and allow to simmer on low for at least an hour.
- Cook Pasta according to directions, drain.
- Toss Pasta and Sauce, serve with garlic bread and top with Parmesean Cheese if desired.
Nutrition Facts : Calories 839.7, Fat 34.4, SaturatedFat 12, Cholesterol 94.5, Sodium 2242.7, Carbohydrate 91.5, Fiber 13.9, Sugar 17.5, Protein 40.2
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