Marinara sauce is of Napolese origin and as a base consists of tomatoes, garlic, herbs and onions. My mariners sauce includes the addition of capers and wine.
Being the forward planner that I am, I like to have a host of recipes lined up, ready to share. In order to do just that I have to test them out a few times to make sure they are perfect. As I type this, my recipe for marinara sauce is the last one I have prepped and ready to go until December. I know that I need to spend the weekends testing recipes. And I have to put a plan in place for ensuring I can do one recipe a day when I am on leave. The first time I extruded pasta I made spaghetti and it was really good. My second attempt at extruding shapes was not so good and I decided to forego trying anything until I had worked on a recipe for the dough.
The next batch was tough and I thought it was because I forgot to knead the dough. When I make flat pasta I let the roller do the kneading. I made another batch of extruded pasta to go with my marinara sauce but it really did not work well. It looked as pretty as a picture when it came out of the attachment and left to dry. Poor Dave, he has had to suffer through my trials. I was however really pleased with the sauce. I made it using my canned herbed tomatoes. If you are going to use store-bought canned tomatoes to make this, remember to add in extra seasoning.
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- Heat a sauce pan over a medium temperature and add the oil
- Once warm, add the onion and sauté until soft
- Add the garlic and wine and bring to the boil
- Place the tomatoes (and herbs) into the pan and season to taste
- Reduce the temperature, place the lid on the pan and summer for 30 minutes
- Remove the lid, add the capers and leave to cook until the sauce thickens, stirring occassionally
- Toss your pasta through your sauce, garnish with basil and serve