Sauce with pieces of vegetables for pasta
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The base of this pasta sauce is Italian tomato marinara sauce, which you can make ahead and refrigerate until ready to use. When you're ready to cook the pasta, simply simmer the marinara sauce with chopped shallots, celery, carrots, and herbs and toss with the cooked pasta. This sauce is especially delicious with wide pappardelle pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sauce
- 1 can (800 g) San Marzano tomatoes
- A handful of basil leaves
Innings
- 4 cups marinara sauce (see recipe below)
- 4 shallots
- 1 carrot
- 1 stalk of celery
- 1/3 cup white wine
- 1 tbsp. butter
We recommend
Recipes with similar ingredients: San Marzano tomatoes, white wine, basil, thyme, shallots, celery, carrot, marinara sauce
Cooking the dish according to the recipe:
- When you decide to cook the pasta, prepare the sauce.:
Finely chop 4 shallots, 1 carrot, and 1 celery stalk. Sauté in a skillet over medium heat with 2 tablespoons butter and 2 sprigs of thyme for about 6 minutes. Add 1/3 cup white wine and cook until the liquid has evaporated, then add 4 cups of Perfect Marinara Sauce (see recipe below) and cook for 3 minutes. Stir in 1 tablespoon of butter, season with salt and pepper. Toss the sauce with the pappardelle pasta and serve. The Perfect Marinara Sauce
Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves, and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden brown, about 6 minutes. Mash 1 can of San Marzano tomatoes (800 g) directly into the skillet; rinse the can with about 1 cup of water and add to the sauce. Add a handful of torn basil leaves and season the sauce with salt to taste. Increase the heat to medium and simmer, uncovered, until the sauce thickens, 20 to 25 minutes.
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