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American Marinara Sauce II

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518811

License: CC BY-SA 4.0 · Wikibooks contributors

#italian #medium difficulty #recipes for marinara sauce #recipes for pasta sauce #recipes using basil #recipes using butter #recipes using chile flake #recipes using tomato #recipes using yellow bell pepper #recipes without cooking time #recipes without servings
Sauce Italian

Ingredients

Scale
  • Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable)
  • 2 tablespoons almond oil
  • ½ head of garlic (or less), minced
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 tablespoons dried red chile flakes
  • 1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved
  • 2 medium to large onions (preferably red or yellow), diced
  • 1 yellow bell pepper, cut into strips
  • 1 large can plus 1 small can whole tomatoes, crushed by hand with juices
  • 1 large can crushed tomatoes
  • ½ cup (120 ml), plus more as needed, white table wine
  • Salt to taste
  • Ground black pepper to taste
  • Freshly-grated Parmigiano-Reggiano to taste

Directions

  1. Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.
  2. Deglaze pan with white wine, then add tomatoes.
  3. Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.
  4. Simmer for an hour (or more if necessary), stirring occasionally.
  5. Add wine until desired consistency is achieved. Add salt and pepper to taste.
  6. Add al dente pasta to pan with sauce and combine using tongs.
  7. Plate and garnish with fresh basil and Parmigiano-Reggiano.

Notes

To save time, make the sauce the night before you plan to serve it. Chill overnight, and reheat it over low heat while you cook the pasta. The overnight rest period also allows for flavor development and sweetness.

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