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Penne with Marinara Sauce
Serves 6-8
1/3 cup olive oil
1 small onion, chopped
1 clove garlic, finely chopped
2 large cans (28 oz.) chopped tomatoes
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. coarse sea salt
1 tsp. sugar
1 tsp. black pepper
Heat the olive oil in a heavy pan. Add the onion and garlic, and sauté until soft. Add the tomatoes, oregano, basil, salt, sugar and pepper, and cook over medium heat for 20 minutes, until thick. Stir occasionally to prevent burning.
Cook the penne according to package directions. Drain the pasta and toss with the marinara sauce. Serve warm.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1/3 cup olive oil
1 small onion, chopped
1 clove garlic, finely chopped
2 large cans (28 oz.) chopped tomatoes
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. coarse sea salt
1 tsp. sugar
1 tsp. black pepper
Heat the olive oil in a heavy pan. Add the onion and garlic, and sauté until soft. Add the tomatoes, oregano, basil, salt, sugar and pepper, and cook over medium heat for 20 minutes, until thick. Stir occasionally to prevent burning.
Cook the penne according to package directions. Drain the pasta and toss with the marinara sauce. Serve warm.
(Rebecca Ets-Hokin)
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