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Ingredientes
- 2 x garlic cloves, crushed
- 1 Tbsp. extra virgin olive oil
- 4 c. Italian plum tomatoes, peel
- Â Â and diced, (abt 2 lbs.) (or possibly)
- 1 can Italian plum tomatoes, (35 ounce)
- 1/4 c. parsley, minced
- 1 tsp sugar
- 1/2 tsp oregano, crushed
- 1/2 tsp sweet basil, crushed
- 1/2 x bay leaf
- 1/8 tsp freshly grnd black pepper
- 4 tsp salt
- 8 ounce vermicelli, (or possibly favorite, pasta)
- 3 quart boiling water
- Â Â parmesan cheese, fresh grate
Direcciones
- Sauteegarlic in extra virgin olive oil till golden brown. Stir in tomatoes, parsley, sugar, oregano, basil, bay leaf, pepper and 1 teaspoon salt. Cover and simmer 45 min.
- (If you use canned tomatoes, double simmering time.) Uncover. Cook 30 min longer; stir occasionally.
- Meanwhile, gradually add in vermicelli (or possibly your favorite pasta) and remaining salt to rapidly boiling water. Cook, uncovered, stirring occasionally, till pasta is tender. Drain in colander. Combine pasta with marinara sauce and serve with Parmesan cheese, if you like.
- Note: For a delightful variation, quickly brown 1 1/2 lbs. veal scallops (cut thin and slightly pounded to flatten), lightly dusted with seasoned flour, in 2 tbsps. warm extra virgin olive oil.
- Brown quickly on other side. Add in to heatproof casserole. Spoon marinara sauce over veal. Heat in 350F oven till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 966g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 41 | 15% |
| Total Fat 4.66g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2434mg | 101% |
| Potassium 568mg | 16% |
| Total Carbs 51.76g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.31g | 5% |
| Protein 9.21g | 15% |
