Fresh Marinara Sauce & Pasta Chips



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.

Pasta Chips:

1 lb. bowtie pasta

Vegetable oil, for frying

1 tsp. Italian seasoning

1 tsp. garlic powder

1/2 c. finely grated Parmesan

kosher salt

Freshly ground black pepper

marinara, for serving

In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes.

Drain pasta.

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.

- Posted using BlogPress from my iPhone

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