Friday, January 21, 2011

Spaghetti with Marinara

Oli, here's a super easy recipe for spaghetti with marinara sauce. Yes, I know you said you know how to cook spaghetti. But in case you actually want to try something different, here you go. This recipe doesn't have any meat but you are free to add ground meat or sausage to the sauce.

1. Ingredients: Whole, peeled San Marzano canned tomatoes, spaghetti, garlic, onions, olive oil, basil, salt.

2. So I took a cue from Nigella Lawson and sped up the prep process.  Normally if I was making a marinara sauce, I would dice the onions, saute them, blahblahblah.  It can be very labor intensive!  So this time, I used a mini food processor to really mince up the onions.  No chopping involved!  Then I sauteed that in some olive oil and of course, add salt.

3.  Saute the onions on low-medium heat for about 5 minutes until they're soft and translucent.  Then add some chopped garlic (yeah I chopped that) and saute for a few more minutes.  Then add the whole can of tomatoes.

4. Break up the tomatoes a little with your wooden spoon and bring the sauce up to a simmer.  Add some chopped basil.  Then get out your handy dandy hand blender.  You probably don't have one of those, but you should get one - add that to the list of kitchen tools you need! 

5. Blitz the whole thing in pulses so you don't splatter hot tomato sauce everywhere.  It should turn into a relatively smooth sauce (sorry for the not so great photos).

5. Let the sauce simmer on low heat for about 20-30 minutes so all the flavors blend together.  Add salt and pepper to your taste.  When you feel like the sauce is done and tastes right, cook the pasta (1 lb. should be plenty for the sauce) in salted water.  Drain the pasta and add to the pot with the sauce.  Stir and cook the pasta with the sauce for like 30 seconds so the pasta can absorb some of the sauce.  Then serve and enjoy!

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