Pasta with Fresh Marinara Sauce
September 25, 2002

From Cooking Light magazine, October 2001

1 Tbs. olive oil
1 1/2 Tbs. minced garlic
6 lbs. peeled and coarsely chopped tomato (about 6 cups)
3/4 tsp. salt
1/2 tsp. black pepper
1/4 C. chopped fresh basil
1/4 C. chopped fresh parsley
8 C. hot cooked spaghetti (about 1 lb. uncooked pasta)

Heat oil in a large saucepan over medium heat. Add garlic; cook two 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.

Yield: 6 servings
serving size: 1 cup sauce and 1 1/3 cups pasta

384 calories (12% from fat)

Keckler's Komments:

I adore this recipe and make it often. Sometimes I vary the type of pasta used, even substituting ravioli for the spaghetti. Also, at the end of the sauce preparation, I often add 1 - 2 Tbs. of red wine to the sauce. It creates a nice richness for winter evenings. If wine is being served at dinner, it is helpful to use that specific wine in the sauce.

Using fresh oregano, thyme, or chives instead of basil is also delicious.

In the summer of 2002, I had the opportunity of using fresh tomatoes picked from Bill Lucianovic's garden and it was incredible. We had a wine that night that was a gift from the Lucianovics: Monte Antico Toscano, 1999, a Sangiovese varietal ($10). Used 1Tbs. wine in the sauce to marry the wine in the glass with the dish.

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