3 tablespoons olive oil
1/2 onion, chopped
8 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1 bay leaf
1/2 cup red wine
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/4 teaspoon crushed red pepper
2 teaspoons balsamic vinegar, or more to taste
Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
Stir balsamic vinegar into the sauce.
1 lb. bowtie pasta
Vegetable oil, for frying
1 tsp. Italian seasoning
1 tsp. garlic powder
1/2 c. finely grated Parmesan
Freshly ground black pepper
marinara, for serving
In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes.
In a large, deep skillet, pour about ½” vegetable oil and heat over medium.
When the oil is shimmering, add about 1 cup al dente pasta in a single cook.
Cook until golden brown and crispy, about 2 minutes per side.
Drain on paper towels, then season immediately with some Italian seasoning, garlic powder, Parmesan, salt and pepper.
Repeat, working in batches, with the rest of the pasta.
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