Pasta with Summer Marinara Sauce Recipe
Ingredients
| 6 to 8 ounces rigatoni, rotini, or thin spaghetti | ||
| Butter/Margarine | 6 Tablespoon, divided | |
| Shallots | 1/4 Cup (16 tbs), finely chopped | |
| 12 medium tomatoes, peeled, seeded and juiced over strainer, and chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Salt, freshly ground pepper, and sugar to taste | ||
| Snipped parsley | 2 Tablespoon | |
| Basil | 2 Tablespoon, snipped | |
Directions
MAKING
1. Take a 6-quart stockpot or Dutch oven, add 3 quarts boiling salted water and cook pasta for 8 to 10 minutes or till it turns firm tender. Drain excessive water.
2. Melt 4 tbsp butter in the same Dutch oven on medium to low heat.
3. Stir in shallot and cook for 3 minutes or till they turn tender.
4. Add garlic and non-drained tomatoes and cook on low heat, covered, for 30 minutes or till tomatoes can be mashed using a spoon. Stir intermittently.
5. Season using pepper and salt.
6. If required, add sugar.
7. Add basil and parsley.
8. Whisk the rest of the butter and melt till it blends well.
SERVING
10. Top pasta with sauce and serve.
1. Take a 6-quart stockpot or Dutch oven, add 3 quarts boiling salted water and cook pasta for 8 to 10 minutes or till it turns firm tender. Drain excessive water.
2. Melt 4 tbsp butter in the same Dutch oven on medium to low heat.
3. Stir in shallot and cook for 3 minutes or till they turn tender.
4. Add garlic and non-drained tomatoes and cook on low heat, covered, for 30 minutes or till tomatoes can be mashed using a spoon. Stir intermittently.
5. Season using pepper and salt.
6. If required, add sugar.
7. Add basil and parsley.
8. Whisk the rest of the butter and melt till it blends well.
SERVING
10. Top pasta with sauce and serve.
Chef
