Spicy Marinara Food

SPAGHETTI WITH SPICY TUNA MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
• Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
• Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
• Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
• Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

SPICY MARINARA SAUCE

Steps:

• Heat the olive oil in a large pan.
• Add onion and spices.
• Cover and cook for 10 minutes.
• Add all other ingredients and simmer gently for 1 hour 15 minutes.
• Enjoy!

SPICY MARINARA SAUCE

Steps:

• Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Add the red wine and chile flakes in the last 2 minutes of cooking.

SPICY MARINARA SAUCE

Steps:

• Dump the tomatoes and their juice into a large bowl. Using your hands, crush the tomatoes. Pour 1 cup of water into the empty can and slosh it around carefully to get the rest of the juices. Set the can and water aside.
• In a large skillet over medium heat, melt the butter. Add the onions and cook, stirring frequently, until they become slightly translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes more.
• Carefully pour the tomatoes into the skillet along with the reserved water in the can. Season with sugar, red pepper flakes, Italian seasoning, salt, and black pepper, and stir to combine the ingredients thoroughly.
• Add the fresh basil and increase the heat to high. Once the sauce reaches a simmer, cover, reduce the heat to low, and simmer until the sauce begins to darken, about 30 minutes.
• Remove the lid and simmer until thickened, about 15 minutes more. Using an immersion blender, blend the sauce until mostly smooth.☞TESTER TIP: To avoid splatters from your immersion blender, move the sauce to a deep bowl before blending, or use a regular blender with a lid.
• Serve immediately or cool to room temperature and refrigerate in an airtight container until ready to serve.

MARINARA SAUCE

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.)

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 WITH SPICY MARINARA SHRIMP

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
• Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.