Marinara

I know it’s summer, but I don’t care. I want marinara sauce. I use it to make pasta primavera, spaghetti, a light pasta that I can put as many veggies as I want.

The sauce I used to make was very heavy. It’s still G’s favorite, but I want a sauce that’s lighter.

1 tablespoon good olive oil

1 cup chopped yellow onion (1 onion)

1 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Heat the olive oil in a 12 inch frypan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat scraping up all the brown bits in the pan until almost all the liquid evaporates, about 3 minutes. Stir in the remaining ingredients.

*****From the Recipe Box:

Ina Garten is my teacher for all things Italian. Thanks Ina.

I know she doesn’t specialize in Italian, but it’s always just what I need to make a good dinner.

and remember: If the solstice is over, that means each day is 67 seconds shorter. Holy crap, where did summer go? Big kiss, Lynn