Sometimes you just want something easy and fast to get on the table that’ll satisfy your spaghetti-lovers AND you need to have dinner done in ~30 minutes! This Super Easy Homemade Marinara fits the bill!
Easy Homemade Marinara
You guys remember a few weeks back when I was ALL over social media in Chicago living it up and attending Eat, Write, Retreat?
Yeah – me either.
It seems like forever ago – but really it was only last month! It was such a great time, and a refreshing, empowering, inspiring weekend filling with friends, food, and fun. I’m already wishing for my next conference to get here – which at this point is looking like sometime in 2016 – so I’ve got a ways to go yet.
Having fresh herbs around the house is ideal, but I can NEVER use them all up before they start to wilt and go bad, and my thumb is BROWN. The garden I DID manage to get going this year my chickens have pretty much savaged. If you don’t have fresh herbs, dried or the refrigerated variety will be fine.
I made this super simple herbed marinara the other day for lunch for the starving masses of kids that call my place home, and it was DEVOURED.
Need more pasta recipes? I LOVE those, and have a ton here. Check some out!
- Easy Shrimp Scampi Pasta
- Chicken and Zucchini Pasta Bake
- Blackened Shrimp Pasta
- Baked Tortellini Recipe
- Chicken Alfredo Lasagna with Spinach
I love being able to throw something fresh, easy, and kid-friendly on the table during those days when I don’t have time to put together a whole production just for lunch. Which – let’s get real, is most days.
More often than not lunch here is a quick sandwich, some spaghetti-o’s, or leftovers. Whichever is quickest. Or will create the least number of dishes to wash. Either or.
So, if you want something quick and easy and don’t happen to have a fridge full of Gourmet Garden herbs, feel free to substitute dried, but I highly suggest picking these up next time you are out shopping. They are in the refrigerated section of your produce department.
- 1/4 cup olive oil
- 2 teaspoon chunky garlic paste or 2 teaspoons fresh chopped garlic
- 1 - 28 ounce can tomato sauce
- 1 tablespoon sugar
- 1 tablespoon 1 teaspoon dried Italian Herbs
- 3/4 teaspoon dried basil
- 1/2 cup fresh grated Parmigianno Reggiano, or grated parmesan if you are in a pinch!
- Fresh basil garnish (if you have it around!)
- Heat olive oil over medium low heat and add the garlic paste or fresh garlic to the oil. Stir frequently and cook for 1 minute. Add in tomato sauce, sugar, and the rest of the herbs. Reduce heat to low, and simmer for 25 minutes.
- Add in the parmigianno during the last 5 minutes, stir to combine, and toss the sauce with your desired pasta. Top with more Parmigianno, and serve with warm crusty garlic bread.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 310 Total Fat: 23g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 23mg Sodium: 1576mg Carbohydrates: 19g Fiber: 3g Sugar: 11g Protein: 10g