Pasta with Marinara sauce

Posted in food, home cooking at 12:01 am by wingerz


I rediscovered Capone’s about a month ago. Maybe it has to do with the cold weather, but the place smells wonderful in the wintertime – mainly a mixture of garlic and cheese. I’ve prepared 4 pounds of fresh pasta and 1 pound of gnocchi over the past few weeks, using this sauce to dress both. It’s got a very nice, rich tomato flavor, and I was happy to be able to use some recently acquired kitchen toys: a stainless steel skillet (which I love) and hand blender.

Pasta with Marinara Sauce
from America’s Test Kitchen

2 (28 ounce) cans whole tomatoes , packed in juice
2 tablespoons olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
Table salt and ground black pepper
1–2 teaspoons sugar , as needed

1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.

2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.

3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.

4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender) and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.

1 Comment »

  1. ~wingerz » Penne Alla Vodka with Pancetta said,

    December 12, 2008 at 2:48 am

    […] The sauce was pretty straightforward, a nice creamy (though not overly heavy) alternative to marinara sauce. The red pepper flakes add some punch to the sauce; the pancetta, basil, and parmesan add some nice […]

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