Multigrain Pasta With Authentic Italian Marinara Sauce
Multigrain Pasta With Authentic Italian Marinara Sauce
Description
This is our incredible homemade authentic Italian marinara sauce served over multigrain pasta.
Ingredients
- 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
Instructions
- 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!
Notes
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
Deff learned! This is a much much better composition, great job.
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…pro look John!
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sounds mouth watering! will try next week when my husband returns – thanks for the food ideas so far – photographs are the best when trying to decide what to try
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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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Oh man, that looks delicious!
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nom nom nom
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Wow, that photo is beautiful John!
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Dang, that looks spectacular
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beautiful colors
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Great picture… could possibly be in a recipe book!
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I’ve decided that to control my cravings I no longer will be visiting your page. It’s counter-productive lol.
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ohhhh omg … i’m hungry, starving actually :)))
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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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This recipe serves one….ME! Definitely giving this a try this weekend! Thanks, John! 🙂
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Holy crap this sauce is shaping up nicely…
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<-- Honorary Italian.
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Whose wine is that! Loki’s?
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Wow that was good.
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You should make your own pasta too! Much better and very easy!
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