Servings: 0
Ingredients
Homemade Marinara Sauce:
- Makes 3.5 cups
- 2 tablespoons olive oil
- 3 garlic cloves minced fine
- ½ cup finely chopped carrots
- ½ small onion finely chopped
- 1 28- oz. can Cento San Marzano peeled tomatoes
- 1 tsp. balsamic vinegar
- ¼ tsp. sea salt
- Black pepper to taste
- Dash of red pepper flakes
- 6 fresh basil leaves minced
- 1 sprig fresh rosemary minced (stem removed)
- 1 sprig fresh oregano minced (stem removed)
Pasta Puttanesca:
- Spaghetti cooked (enough for 2 people)
- 1 tablespoon olive oil
- 4 anchovies rinsed and chopped
- 2 cups kale chopped
- ¼ cup kalamata olives pitted and chopped
- 1 ½ cups Homemade Marinara Sauce recipe below
- Fresh grated Parmesan cheese
- Fresh basil
Instructions
For Homemade Marinara Sauce:
- Heat olive oil in a saucepan over medium heat and sauté garlic, carrots and onions for 10 minutes. Add in tomatoes, balsamic vinegar, salt, pepper, and red pepper flakes. Simmer on medium-low heat for 30 minutes, stirring occasionally and breaking apart tomatoes with a wooden utensil throughout cooking process. Mix in fresh herbs, turn off heat and allow to sit for five minutes. Sauce can be stored in refrigerator for up to 1 week.
Pasta Puttanesca:
- In a large skillet, heat olive oil over medium heat. Add anchovies and kale, sauté for 5 minutes. Add olives and tomato sauce and cook for 5 minutes. Turn heat to low, and add cooked spaghetti to skillet with sauce, stirring to coat pasta. Serve with parmesan cheese and fresh basil.
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