Spaghetti With Marinara Sauce Food

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.

SPAGHETTI WITH MARINARA SAUCE

Steps:

• Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
• In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
• Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
• Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
• After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
• Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.

CHICKEN & PASTA WITH MARINARA SAUCE

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.

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 MARINARA SAUCE

Steps:

• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.
• Drain pasta and add to skillet. Toss to coat, then serve with cheese.

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!

PASTA WITH MARINARA SAUCE

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.

SPAGHETTI WITH MARINARA SAUCE

Steps:

• In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
• Lower heat and simmer, with cover, for 45 to 60 minutes.
• As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
• Toss spaghetti with cooked sauce. Serve warm.

SPAGHETTI MARINARA

Steps:

• Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.

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.