Tonight's Dinner

[Guest guest]

Here is what we had tonight for dinner. Boy was it good.

 

* Exported from MasterCook *

 

Pasta with A Special Marinara Sauce

 

Recipe By : Garlic, Garlic, Garlic by Linda & Fred Griffith

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb dried pasta -- such as penne

THE SAUCE

2 tbsp extra-virgin olive oil

2 tbsp unsalted butter

2 plump cloves garlic -- smashed & minced

1/2 lg onion -- minced

1/2 lg carrot -- scraped & shredded

1 14 oz can italian plum tomatoes -- crushed w/juice

1 tsp dried basil

1/4 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 dashes cayenne pepper

Kosher salt and black pepper -- to taste

1/4 tsp baking soda

 

While making sauce put up a large pasta pot with water in it. Boil the

water. When boiling, add the salt and cook the pasta until al dente( for

penne, it is usually 9 minutes.) Drain.

 

While the pasta is cooking, heat olive oil and the butter in a large,

heavy nonreactive saucepan over medium heat. Add garlic, onions and

carrots, and saute, stirring often, until carrots are soft, 4-6 minutes.

Add tomatoes, basil, oregano, chiles and cayenne. Bring sauce to a boil

and simmer for 20 minutes. Add salt, pepper and baking soda. Blend

thoroughly and serve.

 

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NOTES : I made 1/3 of the recipe, or close to it. The original recipe

made 2 quarts. I just needed some for the pasta tonight.

 

I also pureed the sauce afterwards because my husband doesn't like

chunky sauces. I still saw chunks of onion after pureeing it. I like

that.

 

I served this with breadsticks (we use Boboli Garlic Breadsticks).

 

RisaG