Garlic & Basil Pasta With Classic Marinara
Garlic & Basil Pasta With Classic Marinara
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Italian
Author:
Olivelle
Servings
6
Prep Time
15 minutes
Cook Time
75 minutes
This dish speaks to Italian flavors with classic tangy and sweet marinara sauce served with herbaceous garlic & basil pasta. This dish is perfect for those that love a classic plate of pasta with red sauce. Use this marinara sauce as inspiration when you need a red sauce for other dishes like chicken parmesan, lasagna, or pizza sauce.
Ingredients
-
2 Tbsp Garlic & Herb Infused Olive Oil
- ½ Yellow Onion
- 2 Cloves Garlic, minced
- 28oz can Crushed Tomatoes
- 6 Basil Leaves, plus more to finish
-
2 Tbsp Miscgulio Italian Dried Herb Blend
-
1 Tbsp Black Garlic Sea Salt
- ⅓ cup Grated Parmesan, plus more to finish
-
1 Package Garlic & Basil Linguine
-
1 Pasta Rocks
Directions
- In a large sauce pan heat olive oil over medium heat and add onion cooking until translucent, about 6 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add tomatoes, basil, miscuglio, and salt. Reduce heat to low and simmer for at least 1 hour.
- Remove basil and add parmesan to sauce. Cook an additional 2-3 minutes or until parmesan is well combined.
- Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
- Serve dish with desired portion of pasta, sauce, and a sprinkle of parmesan cheese and chiffonade basil.
Recipe Note
Part of what makes Italian food so great is the focus on high quality, simple ingredients. Therefore we recommend using San Marzano canned tomatoes for your tomato sauces.
If the tomatoes you use for this sauce aren't San Marzano or not tomatoes harvested around peak tomato season, you can use 1-2 tsps of brown sugar to help tone down the acidity and help to mimic the natural sweetness of high quality tomatoes.
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
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