PASTA WITH TOMATO CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
- Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
- Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
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
MARINARA SAUCE
Spice up your homemade marinara sauce with one of our delicious variations including creamy vodka and Puttanesca.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 9
Steps:
- In an 8-qt. Dutch oven heat oil over medium. Add onion and garlic; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in remaining ingredients.
- Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally.
- To serve, serve 1/2 cup sauce over every 1 to 2 cups hot cooked pasta.
Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Protein 2 g, Sodium 272 mg, Sugar 6 g, Fat 1 g, UnsaturatedFat 0 g
PASTA WITH ROASTED MUSHROOMS AND MARINARA SAUCE
This is a good way to use less pasta and more vegetables in a filling meal. Use whatever type of vegetable with the pasta you like. Use a healthy bottled marinara sauce, preferably organic.
Provided by Chef Sunshine
Categories One Dish Meal
Time 18m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta in boiling water until "al dente" (just barely done).
- In the meantime, roast the mushrooms on a pan in a hot oven for ten to fifteen minutes, and heat the marinara sauce. Add the mushrooms to the sauce.
- Drain the pasta and top with the marinara sauce and grated parmesan cheese, if desired.
Nutrition Facts : Calories 411.9, Fat 7, SaturatedFat 1, Sodium 1208.8, Carbohydrate 73, Fiber 3.5, Sugar 24.4, Protein 14.5
CREAMY MARINARA SAUCE PASTA
This creamy marinara sauce pasta recipe uses whole milk Greek yogurt to make it extra rich and flavorful. Serve the marinara sauce now or freeze for later!
Provided by a Couple Cooks
Categories Main Dish
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Finely chop the onion. Mince the garlic. In a large saucepan, warm 2 tablespoons of the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Toss in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer so that the flavors can fully develop, 30 to 40 minutes, giving a stir when you think of it. Remove from the heat and let cool for about 10 minutes.
- In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in 1/2 cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper.
- Boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside 1/2 cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Serve hot, garnished with the basil.
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.
PENNE PASTA IN MARINARA SAUCE
Welcome your family home to an Italian dinner - Penne Pasta in marinara sauce. These quick, easy recipe is ideal for a busy weeknights.
Provided by Ruchi
Time 40m
Number Of Ingredients 12
Steps:
- Boil pasta as per the package instructions. Add oil and season with salt. Once boiled, drain and set it aside.
- Assemble all the ingredients.
- Heat oil in a pan and add garlic to it. When it starts to sizzle add chopped onions and saute for a minute.
- Add mushrooms and saute for another minute.
- Add marinara sauce and stir. At this point add cream ,spices and mix well.
- The sauce is ready. Adjust seasonings and..
- Add boiled pasta to the marinara sauce mix.
- Stir in gently to combine.
- Just before serving add baby spinach leaves, mix and take it off the flame. Let it sit covered, spinach leaves with become tender with the heat. Top it off with shredded cheese and enjoy!!
30 BEST HOMEMADE PASTA SAUCES
These pasta sauce recipes are easy, healthy, and so good! From marinara to bolognese to pesto, there are so many delicious sauces to try.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pasta sauce in 30 minutes or less!
Nutrition Facts :
PENNE WITH MARINARA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
- Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
- Copyright 2003 Television Food Network, G.P. All rights reserved
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
- Yield: about 3 1/2 cups
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 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.
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SEAFOOD SPAGHETTI MARINARA - RECIPETIN EATS
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5/5 (72)Total Time 20 minsCategory Dinner, PastaCalories 660 per serving
- Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
- Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
- Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
- Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
GIADA DE LAURENTIIS' FUSILLI WITH HOMEMADE MARINARA …
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Estimated Reading Time 2 mins
- In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves
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5/5 (20)Total Time 45 minsCategory Main CourseCalories 366 per serving
- Meanwhile, begin preparing the marinara. Pour the tomatoes and purée into a bowl and crush with your hands or the the back of a spoon, then set aside.
- In a large cold skillet, add the extra-virgin olive oil and garlic cloves, and bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn.
- Very carefully stir the tomato paste into the garlic and oil—take care so the oil doesn't splatter and burn you as the paste is added—and cook for 1-2 minutes. Carefully spoon the tomatoes into the pan with the oil and paste and season with salt and pepper. Add the basil sprigs and bring to a boil. Reduce to a bubbling simmer over low heat, stirring occasionally, for 30 minutes. Stir to mix the oil that rises to the top, then discard the basil sprigs and garlic.
PASTA WITH MARINARA SAUCE | BETTER HOMES & GARDENS
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Total Time 50 minsCalories 247 per serving
- In a large skillet cook onion, sweet pepper, carrot, celery, and garlic in hot oil until tender. Stir in fresh or undrained canned tomatoes, tomato paste, dried herbs (if using), sugar, water, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 30 minutes. If necessary, uncover and simmer 10 to 15 minutes more or to desired consistency; stir occasionally. Stir in fresh herbs, if using.
- Meanwhile, cook spaghetti 10 to 12 minutes or until tender but still firm. Drain well. Serve with sauce.
PASTA WITH MARINARA SAUCE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Pasta And Noodle RecipesCalories 188 per servingTotal Time 4 hrs 20 mins
- In a 3-1/2- or 4-quart slow cooker, combine tomatoes, carrots, celery, onion, bell peppers, tomato paste, water, sugar (if using), Italian seasoning, garlic, salt, black pepper and bay leaf.
- Discard bay leaf. Serve the sauce over hot cooked pasta. Sprinkle with Parmesan. If desired, garnish with herb sprigs.
MARINARA CHICKEN PENNE PASTA - RECIPES.NET
From recipes.net
4.5/5 (2)Total Time 30 minsCategory PastaCalories 389 per serving
- In a hot pan over medium heat, saute the garlic and onions in melted butter for about 3 minutes.
- Add the chicken chunks & italian seasoning. Saute until it is brown and cooked all the way through.
- Allow the sauce mixture to simmer for 2-3 minutes. Season to taste with salt & pepper. Adjust accordingly.
MARINARA PASTA WITH GRILLED VEGETABLES RECIPE - RECIPES.NET
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Cuisine ETotal Time 55 minsCategory PastaCalories 444 per serving
- Slowly cook the ingredients, uncovered, for 30 minutes until the sauce has thickened. In the meantime, brush the red peppers, zucchini, squash, and sweet onion with oil.
- Place the vegetables under a broiler and cook, turning frequently until they become brown and tender. Afterward, spoon them onto a bowl.
PASTA WITH MARINARA SAUCE - DADSPANTRY
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- Boil the pasta in salted water until al dente. Reserve 1 cup of the pasta water and strain the pasta.
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