Marinara is a very easy sauce that only requires a few ingredients. You can make a winter version following this recipe, or you can make a summer version using peeled fresh tomatoes and fresh basil in season. It makes a pretty dish when you use the sauce as a bottom layer and put some ravioli on top garnished with some parmegiano reggiano and some parsley. We also like it with tortellini or gnocchi.
This recipe makes a large batch, so you can freeze the extra in 32 ounce containers and pull one out for a quick mid-week meal.
6 quart pot with heavy bottom
4 tablespoons extra virgin olive oil
1 medium to large onion, finely diced
6 to 10 cloves of garlic (to tast), minced
2 (28 oz) can diced tomatoes in juice
1 (28 oz) can crushed tomatoes
4 tablespoons dried basil
6 tablespoons pinot grigio or other dry white wine
1. Add olive oil to the pot over medium heat. Add the onion and saute until it starts glistening, about 3 minutes. Add the garlic and saute for 1 to 2 minutes, just until it starts to soften.
2. Add the tomatoes, basil, and pinot grigio. Cook over medium heat until the sauce starts to bubble. Reduce heat to low and simmer for about 20 minutes.
3. Pour over cooked pasta.