Marinara Sauce

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Posted By: MD
Posted In:  Misc
Page Views:  824 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  3/4 pound spaghetti or spaghettini.

Kate Astels P.O. Box 835 Internet: 880039a@AcadiaU.CA

Additional information: Notes: Chopped cucumber, boiled cubed potatoes, minced scallions, and/or
grated carrot are all nice additions


  • Fresh tomatoes. Plum tomatoes are best because they are more meaty.
  • garlic
  • olive oil
  • pepper (white, if you have it)
  • fresh bazil, chopped (dried, if you don't have fresh)
  • fresh italian parsley chopped (leave it out if you don't have it)


Chop up the tomatoes-some very fine, some chunks. Tilt up the saucepan, make a small puddle of oil at the bottom edge, and brown the garlic over low heat until it is just golden. If you leave the clove whole, you will need to use lower heat and longer, but can remove the clove. If you chop it, it will go faster and you will have garlic chunks. Your choice.

Add the tomatoes and other seasonings. With the best tomatoes, use a light hand with garlic and seasonings.

Simmer for only as long as it takes to drive off some moisture and blend the flavors, but not so long as to drive off (m)any of the flavors. Ten minutes could be enough. Don't cook any longer than 20 minutes.

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