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!

Rating:

★★★★★ 7 votes

Comments:

18 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

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

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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