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Robert Wagner’s Marinara Sauce With Pasta

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian5	4	Servings

INGREDIENTS

2		Garlic cloves, crushed
1	T	Olive oil
4	c	Italian plum tomatoes, peel
		And diced, abt 2 lbs. <or>
1		Italian plum tomatoes, 35
		oz
1/4	c	Parsley, chopped
1	t	Sugar
1/2	t	Oregano, crushed
1/2	t	Sweet basil, crushed
1/2		Bay leaf
1/8	t	Freshly ground black pepper
4	t	Salt
8	oz	Vermicelli, or favorite
		pasta
3	qt	Boiling water
		Parmesan cheese, fresh grate

INSTRUCTIONS

SautÃ©garlic in olive oil until golden. Stir in tomatoes, parsley,
sugar, oregano, basil, bay leaf, pepper and 1 tsp. salt. Cover and
simmer 45 minutes. (If you use canned tomatoes, double simmering
time.) Uncover. Cook 30 minutes longer; stir occasionally.  Meanwhile,
gradually add vermicelli (or your favorite pasta) and  remaining salt
to rapidly boiling water. Cook, uncovered, stirring  occasionally,
until pasta is tender. Drain in colander. Combine pasta  with marinara
sauce and serve with Parmesan cheese, if desired.  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. hot olive oil.  Brown quickly on other side. Add to
heatproof casserole. Spoon  marinara sauce over veal. Heat in 350F oven
until bubbly.  Per serving: 281 Calories (kcal); 4g Total Fat; (13%
calories from  fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol;
2173mg Sodium  Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit;  1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 423 Calories From Fat: 139 Total Fat: 15.8g Cholesterol: 37.4mg Sodium: 2999.5mg Potassium: 90.9mg Carbohydrates: 48.1g Fiber: <1g Sugar: 1.5g Protein: 21.5g