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Receta Garden Marinara Sauce with Spaghetti
by Salad Foodie

Garden Marinara Sauce with Spaghetti

This marinara is chock full of veggies, and served atop whole grain spaghetti noodles, makes a guilt-free pasta entrée. Use the last of summer’s garden tomatoes, or use canned if time is short. It fills your whole home with a wonderful Italian aroma as it cooks!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: garlic toast, green salad, green vegetable

Ingredientes

  • 1/4 cup olive oil
  • 2 cups chopped onion (2 large)
  • 1 cup diced green bell pepper
  • 1/2 cup carrots chopped coarsely
  • 1/2 cup sliced celery
  • 4 to 6 cloves garlic, minced
  • 4 cups chopped peeled tomatoes (28 ounces, or use equivalent amount of canned diced, undrained)
  • 1 6-ounce can tomato paste
  • 1/4 cup snipped fresh basil (or 2 teaspoons dried)
  • 1/4 cup snipped fresh parsley (or 2 teaspoons)
  • 2 tablespoons snipped fresh oregano (or 1 teaspoon dried oregano crushed leaf)
  • 1 tablespoon snipped fresh thyme (or 1/2 teaspoon dried thyme, crushed leaf)
  • 1 teaspoon sugar
  • 1 / 2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dried whole grain spaghetti or linguine
  • Fresh grated Parmesan cheese for garnish (optional)

Direcciones

  1. In large pot such as a Dutch oven heat oil. Cook onion, bell pepper, carrot, celery and garlic til tender, about 8 minutes. Stir in mushrooms, tomatoes, tomato paste, basil, parsley, oregano, thyme, sugar, water, salt and pepper.
  2. Bring to boiling, reduce heat. Cover and simmer 30 minutes, stirring occasionally. If necessary, uncover and simmer 10-15 minutes more or to desired consistency, stirring occasionally.
  3. Meanwhile cook spaghetti according to package directions to al dente stage. Drain well; serve with sauce and Parmesan cheese (optional).