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