Pasta with a special marinara sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried pasta; such as penne |
| THE SAUCE | ||
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Unsalted butter |
| 2 | Plump cloves garlic; smashed & minced | |
| ½ | large | Onion; minced |
| ½ | large | Carrot; scraped & shredded |
| 1 | 14 oz can italian plum tomatoes; crushed w/juice | |
| 1 | teaspoon | Dried basil |
| ¼ | teaspoon | Dried oregano |
| ½ | teaspoon | Crushed red pepper flakes |
| 2 | dashes | Cayenne pepper |
| Kosher salt and black pepper; to taste | ||
| ¼ | teaspoon | Baking soda |
Directions
While making sauce put up a large pasta pot with water in it. Boil the water. When boiling, add the salt and cook the pasta until al dente( for penne, it is usually 9 minutes.) Drain.
While the pasta is cooking, heat olive oil and the butter in a large, heavy nonreactive saucepan over medium heat. Add garlic, onions and carrots, and saute, stirring often, until carrots are soft, 4-6 minutes. Add tomatoes, basil, oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20 minutes. Add salt, pepper and baking soda. Blend thoroughly and serve.
Recipe by: Garlic, Garlic, Garlic by Linda & Fred Griffith Converted by MM_Buster v2.0l.