Basil Infused Marinara with Penne Pasta
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
4 can(s)(14.5 oz.) tomatoes, canned and chopped, with liquid
3 Tbspolive oil, extra virgin
3 Tbspbasil, dried
2 tspsalt (or to taste)
1/2 tspblack pepper, freshly ground
1/2 tspred pepper flakes
16 ozpenne pasta, uncooked
6 ozparmesan cheese, freshly grated
How to Make Basil Infused Marinara with Penne Pasta
- In a large skillet, heat olive oil on medium heat, and add minced fresh garlic. Lightly brown garlic.
- Add 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)
- Start pasta 15 minutes before sauce is done. Cook pasta until al dente. Serve by ladeling sauce over pasta and sprinkling Parmesan cheese to taste.