Esta es una exhibición prevé de cómo se va ver la receta de 'Robert Wagner's Marinara Sauce With Pasta' imprimido.

Receta Robert Wagner's Marinara Sauce With Pasta
by Global Cookbook

Robert Wagner's Marinara Sauce With Pasta
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 x garlic cloves, crushed
  • 1 Tbsp. extra virgin olive oil
  • 4 c. Italian plum tomatoes, peel
  •     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
  •     parmesan cheese, fresh grate

Direcciones

  1. 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.
  2. (If you use canned tomatoes, double simmering time.) Uncover. Cook 30 min longer; stir occasionally.
  3. 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.
  4. 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.
  5. Brown quickly on other side. Add in to heatproof casserole. Spoon marinara sauce over veal. Heat in 350F oven till bubbly.