Simple Spaghetti With Creamy Marinara Sauce Food

QUICK AND EASY SPAGHETTI WITH MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain.
• While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper.
• Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan.

SPAGHETTI WITH SIMPLE MARINARA SAUCE

Steps:

• In a large bowl, add the peeled tomatoes and mash them with a potato masher. If you don't like your sauce chunky, you can blend the tomatoes in the blender until smooth. Reserve.
• In a large skittlet, heat the olive oil over medium high heat and sauté the garlic for a couple of minutes. Be careful not to brown it.
• Add the tomatoes and the basil and stir. Once it boils, turn the heat down to low and let it simmer, covered, for 15 minutes.
• While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water, according to package instructions.
• After the sauce has been simmering for 15 minutes, season with salt and pepper and taste to see if needs sugar. If it's too acidic, add a pinch of sugar.
• To serve, just toss the pasta with the sauce to coat and decorate with some basil leaves. Don't forget the Parmigiano Reggiano on the side, to please the cheese lovers like me!

CREAMY MARINARA SAUCE PASTA

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.