Experience the deep flavor and health benefits with this recipe for homemade marinara sauce. Treat your taste buds to a flavorful long-simmered tomato sauce from pantry staples that doesn’t rely on extra salt like sauce from a can or jar.
Here’s the nutrition facts for this lycopene-loaded meal that helps with prostate health:
Calories: 160
Total Fat: 4.5g
Saturated Fat: 0.5g
Trans Fat 0g
Cholestrol: 0mg
Sodium: 310mg
Carbohydrates: 28g
Fiber: 5g
Sugars: 5g
Protein: 5g
INGREDIENTS
MARINARA SAUCE
2 cups Tomato, Plum, San Marzano
1 tsp Garlic, minced
1/3 cup Yellow Onion, diced
1 tbsp Celery, diced
1 tbsp Extra Virgin Olive Oil
1 tsp Dried Basil
1 tsp Dried Parsley
1/2 tsp Kosher Salt
1/2 tsp Dried Oregano
1/4 tsp Ground Black Pepper
WHOLE WHEAT PENNE
3 quarts (12 cups) Tap Water
1 tbsp Kosher Salt
4 oz (~1 1/3 cups) Whole Wheat
Penne, dry
INSTRUCTIONS
Purée the tomatoes using an immersion blender until smooth. Set aside.
Purée the garlic, onions, and celery together to make a slurry.
In a large pot, heat the olive oil over medium heat.
Add the garlic-onion-celery slurry and sauté until caramelized, stirring occasionally to prevent burning.
Add the puréed tomatoes to the pot and stir to combine.
Add the dried basil, dried parsley, kosher salt, dried oregano, and black pepper. Stir well.
Bring the sauce to a boil over high heat. Reduce heat to a simmer and cook for 25 minutes, stirring occasionally.
Taste and adjust seasoning if needed before setting aside while cooking the pasta.
Bring a pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving ¼ cup pasta water.
In a large pan, add sauce and reheat over medium heat.
Add cooked pasta. Toss well, adding a splash of reserved pasta water if needed for consistency.
Servings: 4
Prep/Cook Time: 45 Minutes
Serving Size: 2/3 Cups Cooked Penne, 1/4 Cup Marinara Sauce