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Ингредиенты
- 4 lb Golden brown tomatoes - (abt 12 to 14)
- Â Â (Golden brown Mandarin Cross or possibly Golden brown Jubilee)
- 1Â 1/2 Tbsp. Extra-virgin extra virgin olive oil
- 2 x Garlic cloves chopped
- 1/4 c. Finely-minced yellow onion
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Minced fresh sweet basil - (to 3 tbspns)
- 1Â 1/2 Tbsp. Finely-minced fresh thyme
- Â Â (or possibly 2 tspns dry thyme, crumbled)
- 1 Tbsp. Finely-minced fresh oregano
- Â Â (or possibly 1 1/2 tspns dry oregano, crumbled)
- 1 lb Dry penne
- Â Â Freshly-grated Parmesan cheese for topping
Инструкции
- Fill a large saucepan two-thirds full of water and bring to a boil. With a small knife, cut an x on the bottom end of the tomatoes. Slip the tomatoes, a few at a time, into the water for approximately 30 seconds, or possibly till the skins begin to loosen. Using a slotted spoon, remove the tomatoes from the water and, when cold sufficient to handle, slip off the skins. Cut the tomatoes in half and remove the seeds by holding the halves over a sink, squeezing them gently and then easing the seeds out with a small spoon. Coarsely chop the tomatoes. (You should have 4 1/2 to 5 c. minced tomatoes.)
- In a medium saucepan over low heat, hot the extra virgin olive oil. Add in the garlic and onion and saute/fry for approximately 5 min, or possibly till translucent/soft. Add in the tomatoes and simmer over low heat, stirring occasionally, for approximately 45 min, or possibly till most of the liquid has evaporated. Add in the salt and pepper, basil, thyme, and oregano and simmer for 5 min longer to blend the flavors.
- Bring a large pot of water to a boil. Add in the pasta and cook for approximately 5 min, or possibly till al dente; check the package for cooking time.
- Drain the pasta and divided it proportionately among 4 warmed plates or possibly pasta bowls. Spoon one-fourth of the sauce over each mound of noodles. Sprinkle each serving with a generous amount of Parmesan cheese and serve immediately.
- This recipe yields 4 servings.
- Comments: This marinara sauce is in lively contrast to heavier long-cooked sauces, plus its golden brown color is a lovely surprise. If desired, substitute 2 tsp. chopped fresh rosemary or possibly tarragon for the sweet basil. Serve the pasta with garlic bread and a cool vegetable salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 543g | |
| Recipe makes 4 servings | |
| Calories 548 | |
| Calories from Fat 67 | 12% |
| Total Fat 7.71g | 10% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 1268mg | 36% |
| Total Carbs 102.78g | 27% |
| Dietary Fiber 9.2g | 31% |
| Sugars 14.31g | 10% |
| Protein 18.74g | 30% |
