Basil Infused Marinara with Penne Pasta

By Tonya Young
@CooksWithSpice

This is a recipe that has become a mainstay for our family because it is so simple and easy to make, and because it tastes amazing! I love the rich tomato marinara, infused with basil. You can also use fresh tomatoes and basil if you have them on hand!

Blue Ribbon Recipe

This sauce is a delightful combination of sweetness and spice. Canned tomatoes work perfectly well, but you might also want to try using fresh tomatoes when they're plentiful in the garden. The Test Kitchen

Rating:

★★★★★ 7 votes

Comments:

18 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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4 can(s): (14.5 oz.) tomatoes, canned and chopped, with liquid
4 clove: garlic
3 Tbsp: olive oil, extra virgin
3 Tbsp: basil, dried
2 tsp: salt (or to taste)
1/2 tsp: black pepper, freshly ground
1/2 tsp: red pepper flakes
16 oz: penne pasta, uncooked
6 oz: parmesan cheese, freshly grated

How to Make Basil Infused Marinara with Penne Pasta

Step-by-Step

1In a large skillet, heat olive oil on medium heat, and add minced fresh garlic. Lightly brown garlic.
2Add 4 cans of tomatoes with juice. Bring to boil. Reduce heat to low and simmer. Stir in basil, salt, pepper and red pepper flakes. Simmer for 1 hour, stirring occasionally, and adjusting seasoning to taste. (if sauce starts to become to dry, add a little bit of water)
3Start pasta 15 minutes before sauce is done. Cook pasta until al dente. Serve by ladeling sauce over pasta and sprinkling Parmesan cheese to taste.

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