Marinara Sauce

If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta. To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes.

Yield: 6 servings (serving size: 1 cup sauce and 1 1/3 cups pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 12%
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 13.1g
  • Carbohydrate: 75.1g
  • Fiber: 8.4g
  • Cholesterol: 0.0mg
  • Iron: 5mg
  • Sodium: 338mg
  • Calcium: 48mg

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons minced garlic
  • 6 pounds coarsely chopped peeled tomato (about 6 cups)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 8 cups hot cooked spaghetti (about 1 pound uncooked pasta)

Preparation

  1. Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.
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