ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corkscrews With Marinara

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


  • 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

How to Make It

  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.