Corkscrews With Marinara

The robust sauce freezes well; pour family-size servings into plastic zip-close bags for use anytime.
5 servings (serving size: 2 cups)


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1 pound rotini (corkscrews)
1 1/2 teaspoons olive oil
2 cloves garlic, chopped
1 medium onion, chopped
1 1/2 teaspoons dried basil, or 2 tablespoon fresh
1 teaspoon dried rosemary or thyme
Salt and freshly ground black pepper
1 (28 ounce) can peeled plum tomatoes


1. Cook the corkscrews according to package directions. Meanwhile, in a medium-size saucepan, heat oil over medium heat. Add garlic, onion, and half the herbs; cook, stirring, for 3 minutes. Add salt, pepper, and tomatoes. Simmer over medium-high heat, uncovered, for 6 minutes; stir occasionally.

2. Remove pan from heat. Mash tomatoes with a potato masher or a wooden spoon. Return to heat; add remaining herbs. Bring sauce to a boil before serving, about 1 to 2 minutes.

3. Toss with or spoon over rotini.

Created date

October 2003