Spicy Marinara
"This mildly spiced marinara is what I made in the fall after the summer tomatoes were gone but I still had plenty of basil, garlic, and chili peppers to play with. I made it to go with a hearty, whole-wheat pasta I'd been given as a gift and its rich thickness really went well with the sturdy noodles."
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 2 tablespoons olive oil
- 9 1⁄2 ounces yellow sweet onions, finely diced (about 1 medium onion)
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄3 ounce sweet basil, chiffonade (fresh Italian, about 12 leaves)
- 1 1⁄8 ounces garlic, minced (about 3 large cloves)
- 1 small red chili pepper (fresh, any variety, choose your spice level to meet your own tolerances)
- 1⁄2 teaspoon salt
- 28 ounces crushed tomatoes (canned)
directions
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat and add the finely diced onion and black pepper. Saute until the onions start to brown. This will take about 5-8 minutes, depending on your stovetop's heat.
- Lower the heat to medium (about half what it was while browning the onions) and add the basil, minced garlic, chili pepper, and salt. Saute for about 4-5 minutes until the garlic starts to brown, just a bit, around the edges.
- Add the tomato, stir everything together, lower the heat to medium-low, and cover the skillet with a tight-fitting lid. Covered, simmer the tomatoes for 15 minutes, stirring once, after 7-8 minutes, to keep from sticking.
- Remove the lid and stir the tomatoes. Simmer and stir occasionally (to prevent scorching), uncovered, until the watery liquids are evaporated or absorbed. This will take about another15 minutes.
- Remove from the heat and either serve right away with pasta or put the sauce in your blender to create a smooth puree.
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Reviews
-
This was very tasty. I'm not sure how close I was to what you made because your weight/amount equivalents didn't seem right. For instance, I had really big garlic and each clove was only .2 oz so to get 1 1/8 oz of garlic it would have taken a few more than 3 cloves of garlic. Likewise, my medium onion was only about 4-1/2 oz. <br/><br/>All that being said, I followed the non-weight measurements and we were very happy with the results. The sauce was thick and well spiced. Served it over gnocchi.
RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.
