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Multigrain Pasta With Authentic Italian Marinara Sauce

Multigrain Pasta With Authentic Italian Marinara Sauce

Multigrain Pasta With Authentic Italian Marinara Sauce


This is our incredible homemade authentic Italian marinara sauce served over multigrain pasta.


  • 8 ounces multigrain pasta
  • 2 pounds fresh ripe tomatoes, diced
  • 4 tablespoons extra virgin olive oil
  • 2-3 teaspoons sugar
  • 1/4 cup red wine
  • 1/2 Vidalia onion, chopped
  • 5 large cloves of garlic, sliced thin
  • 1/4 cup fresh basil leaves, rough chopped or torn
  • 1 bay leaf
  • Salt and fresh ground pepper to taste


  • Place diced tomatoes and the bay leaf in large saucepan.
  • Heat 3 tablespoons olive oil (reserve 1 tablespoon) in sauté pan.
  • Sauté onions a few minutes over medium-high heat until almost soft, add garlic during final minute of cooking (do not allow garlic or onions to brown).
  • Stir the onions and garlic into the tomatoes, and then deglaze pan with red wine and add to tomato mixture.
  • Cook marinara sauce over medium-low heat (very light simmer) for about 1.5-2 hours, stirring often, until reduced to the consistency you prefer.
  • As the marinara is cooking, taste it and add salt, fresh ground pepper and sugar to your liking.
  • About 10 minutes before serving, boil 8 ounces of whole wheat pasta until al dente, about 8 minutes.
  • Stir 1 tablespoon olive oil and the fresh basil leaves into the marinara sauce during the final minute of cooking.
  • Spoon sauce over cooked pasta, garnish with fresh basil leaves and enjoy!


Serves 2. Optional: top with a little freshly grated asiago or parmigiana cheese.

Nutrition Facts
Amount Per Serving
Calories 855.2
Total Fat 32.1g
Saturated Fat 3.85g
Monounsaturated Fat 20.85g
Polyunsaturated Fat 5.2g
Trans Fat 0g
Cholesterol 0g
Sodium 1246.45mg
Potassium mg
Total Carbohydrate 111.05g
Dietary Fiber 26.85g
Sugars 26.85g
Protein 25.25g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

Recipe submitted by John Stone

John Stone Fitness Comments

19 Responses to “Multigrain Pasta With Authentic Italian Marinara Sauce”
  1. Thanks very much everyone. Eric, thanks again for turning me on to the webinar, I really enjoyed it and I think I got a lot out of it.

    The interesting thing is that watching a half-dozen pros fawn over a plate of food for an hour or more for a single “hero shot” shows me that obtaining that kind of precision is not realistic for the average Jane or Joe. I took this picture less than a minute before I ate, and I did it with very little prep other than a rough composition idea and a couple test shots to get the proper exposure.

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  2. Looking at the picture with fresh eyes this morning I see about a half-dozen things I’d change. Still, overall I’m pretty happy with it as my first real attempt at a “good” food photograph. Thanks for the comments!

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