Today's recipe: 15-Minute Marinara
The Copywriters’ Kitchen clan loves 15-Minute Marinara with angel hair pasta, spaghettini and penne—and we also use it as a base for lasagna and baked shells.
15-Minute Marinara Sauce
2 tablespoons olive oil
1 medium onion, chopped fine
1 clove garlic, crushed
1 rib celery, diced
1 carrot, peeled and diced
1 28-ounce canned Italian tomatoes, chopped
¼ – ½ cup water
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper
½ teaspoon salt
1 tablespoon Demerara or plain sugar
¼ cup red wine (optional)
- In heavy pan or Dutch oven, heat oil.
- In the meantime, chop onion fine. To my traditional foodie friend C.’s horror, I use a mini-processor, see photo below.
To quick-chop onion, halve it, then cut each half into quarters. Throw into food processor and pulse—you want chopped, not pulverized onion.
- When oil is hot enough—heat waves rise, but oil is not smoking—throw in onion and garlic. Stir, lower flame and cook 2-3 minutes.
- In the meantime, dice celery and carrot, see photos below. Note: The smaller you dice the vegetables, the faster they cook. If you’re in a hurry to eat, dice fine.
- When onion has softened slightly, add celery and carrot, adjust flame and fry gently for 2-3 minutes.
- Tomatoes: Small, sweet San Marzano tomatoes really are better—but they certainly aren’t essential for this sauce. Whatever kind of canned tomatoes you use, chop them well—I use a mini food processor, see photo below. Add the tomatoes to the vegetables, along with water, spices, salt, sugar and wine, if desired. Note: If your children are addicted to sweet jarred marinara, feel free to add an extra tablespoon of sugar.
- Cover pot and bring sauce to a simmer. Remove lid. Adjust flame to keep sauce on low simmer for at least 15 minutes—or up to an hour: Add ¼ cup water as needed and let sauce cook down.
- Taste, adjust seasoning and pour over hot pasta. Pass grated Parmesan cheese.
Slice celery in thirds lengthwise and cut in half...
...then dice celery.
Slice carrot in half lengthwise, then in half again lengthwise. Now cut the quartered carrot in half and...
...dice the sliced carrot.
Makes enough sauce for 1 pound of pasta which serves 6 generously.
