Pasta, penne alla marinara 1  Pasta, penne alla marinara 2

¼ cup extra-virgin olive oil

1 Spanish onion, cut into ¼ inch dice

4 cloves garlic, thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

½ medium carrot, finely shredded

two 28-ounce cans whole plum tomatoes, crushed, juices reserved

salt to taste

1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

2. Add the tomatoes, with their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt.

from Mario Batali, Molto Italiano

Also used with:  Lamshanks braised in white wine, olives and oranges (stinco di agnello con aranci e olive) and spaghetti all’Amatriciana

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