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Full Online Book HomeLearning KitchenPasta And Pastasauces - Marinara
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Pasta And Pastasauces - Marinara Post by :gafort Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1205

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Pasta And Pastasauces - Marinara

1 medium-to-large onion, diced
3 cloves garlic, minced
1 red bell pepper diced
4 tbl. olive oil
1 (4 oz.) can mushroom pieces, drained
1 (24 oz.) can whole tomatoes, chopped, the juice reserved
1 lb. fresh tomatoes, diced
1 (4 oz.) can ripe olives, diced
1 (6 oz.) can tomato paste
2 tsp. sugar
1 tsp salt
1/2 tsp. fresh ground black pepper
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 bay leaves

Saute the onion, garlic, and red bell pepper in the oil in a large pot ofr 5-7 minutes. Add mushrooms, canned tomato withthe juice, and fresh tomatoes, stirring well to combine all of the ingredients. Add the olives, then stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano, and basil over the mixture and place bay leaves in the pot. Mix well.

Bring mixture to a boil, lower to simmer, cover, and cook about 2 hours. Remove bay leaves before serving. Makes about 3-4 cups.
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Pasta And Pastasauces - Marinara Sauce Pasta And Pastasauces - Marinara Sauce

Pasta And Pastasauces - Marinara Sauce
4 tbsp. olive oil 5 cloves garlic -- minced 2 (28 oz.) cans peeled tomatoes -- OR 5 lbs. fresh tomatoes -- peeled & sliced 1 (6 oz.) can tomato paste 4 tbsp. sun-dried tomatoes -- chopped (opt) 10 fresh basil leaves Pepper Parmesan cheese In a deep 10" frying pan, heat olive oil and gently saute garlic. Add tomatoes, tomato paste and optional sun-dried tomatoes. Put on medium heat for 20-30 minutes, stirring occasionally. Tear basil leaves into small pieces and sprinkle on top after adding to pasta. Add pepper and grated cheese to taste. Makes about 2 quarts of

Pasta And Pastasauces - Linguine With Tomato Sauce Pasta And Pastasauces - Linguine With Tomato Sauce

Pasta And Pastasauces - Linguine With Tomato Sauce
3 tbsp. olive oil 1 small onion -- diced 2 cloves garlic -- finely chopped 4 sprigs fresh basil + 10 basil leaves -- + extra for garnish 2 (28 oz.) cans plum tomatoes 3 tbsp. heavy cream 2 tbsp. unsalted butter 1/8 tsp. red pepper flakes 1 tsp. salt -- + cooking pasta 1 lb. dried linguine -- * see notes 3 1/2 tbsp. Parmigiano Reggiano -- freshly grated In a medium sized heavy saucepan, place the olive oil, onion, garlic and the sprigs of basil. Cook, stirring frequently, over medium-low heat for about 5 minutes or until the onions