Fresh Marinara Pasta
I love a fresh, all vegetable sauce for pasta. This one is rich with flavor. I use a garlic oil in place of the olive oil for even more intense garlic flavor.
I love a fresh, all vegetable sauce for pasta. This one is rich with flavor. I use a garlic oil in place of the olive oil for even more intense garlic flavor.
- 4 teaspoons olive oil olive oil
- � 1 cup finely chopped sweet vidalia � 1 cup finely chopped sweet vidalia
- onions onions
- � 4 cloves garlic minced not crushed
- � 10 medium tomatoes about 5 cups cut
- into 1 inch chunks into 1 inch chunks
- � 3 tablespoons tomato paste � 3 tablespoons tomato paste
- � 12 ounces uncooked linguine � 12 ounces uncooked linguine
- � 2 tablespoons chopped fresh basil � 2 tablespoons chopped fresh basil
- � 3/4 teaspoon salt � 3/4 teaspoon salt
- Carbohydrate 2.5685 g
- Cholesterol 0 mg
- Fat 1.1524999982 g
- Fiber 0.467500013113022 g
- Protein 0.3025 g
- Saturated Fat 0.166889999751456 g
- Serving Size 1 1 Serving (29g)
- Sodium 1.122499999964 mg
- Sugar 2.10099998688698 g
- Trans Fat 0.0381649999512562 g
- Calories 21 calories
Step-by-step
- Heat nonstick Dutch oven over medium high heat until hot. Add 1 teaspoonof the oil. Add onions and cook 5 minutes until tender.
- Add garlic and cook, stirring constantly for 15 seconds. Add tomatoes andtomato paste. Mix well. Bring to a boil, reduce heat and simmer for 15minutes, stirring occasionally.
- In the meantime, cook linguine and drain. Place on large serving dish.Remove sauce from heat and stir in fresh basil and remaining olive oil.Pour sauce over linguine.
Minced garlic requires strict monitoring during the sauté phase because pieces smaller than two millimeters will burn within fifteen seconds over medium-high heat, turning acrid and ruining the entire batch. Fresh tomatoes carry significant excess water compared to canned alternatives, meaning the simmer phase must evaporate considerable liquid before the sauce clings to pasta properly. Adapting this dish for lower sodium diets requires increasing the finishing fresh basil by fifty percent to compensate for reduced salt enhancement.
- Mince garlic with a knife rather than a press to prevent uneven scorching in the pan.
- Simmer the tomato chunks uncovered in a nonstick Dutch oven for exactly fifteen minutes to retain structural integrity.
- Stir the remaining raw olive oil into the finished sauce off the heat to preserve its aromatic volatile compounds.
Using raw garden produce yields a lighter, brighter flavor profile than canned purées, but demands vigilant moisture control during reduction. Temperature management dictates success when transitioning from fresh water-heavy nightshades to a cohesive emulsion.
