Monday, September 10, 2012

Pasta with Homemade Marinara

Some how this past week just got away from me, despite it being shorter due to the holiday. I did however, get to watch a special on the Rachael Ray show that featured Bobby Flay and Giada De Laurentiis making their family favorites. Giada showed a simple homemade marinara, which was the first thing she ever cooked her husband. It literally didn't require any fancy knife skills or too many ingredients. I guess you could say I was inspired to try my own hand at homemade sauce, especially since part of Jason's family is Italian after all. In about an hour the result was a delicious smelling house and tasty sauce simmering away. I really liked that this recipe gets the flavors from carrots, onion, garlic but you don't have to cut them up, just drop everything in and pull it out later once it has done its job.

Pasta with Homemade Marinara
Source: Giada de Laurentiis
Serves 4-6

(2) 32oz cans crushed tomatoes
2 garlic cloves, peeled
1 medium onion, peeled
2 celery stalks cut in half
2 carrots, peeled and cut in half
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 dried bay leaves
2 Tablespoons butter at room temperature
5 fresh basil leaves
3/4 cup freshly grated Parmesan cheese
1lb pasta of your choice

In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about an hour. Remove and discard the bay leaves, onion, celery, carrots and garlic. Turn off the heat, add the butter and fresh basil leaves. (The sauce can be made 1 day ahead. cool, then cover and refrigerate. Re-warm over medium heat before using)

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about8-10 minutes. Drain pasta and place in a large serving bowl. Toss with the Parmesan cheese and then the marinara sauce and serve.

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