Marinara sauce is of Napolitano origin and as a base consists of tomatoes, garlic, herbs and onions. My mariners sauce includes the addition of capers and wine.
Head straight on to the Recipe For Marinara Sauce ♥
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.
Today’s inspiration ♥ Recipe For Marinara Sauce ♥ can be found on Lavender and Lime Share on X
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.
Click on the links for conversions and notes.
Marinara Sauce
Ingredients
- 15 mls olive oil
- 1 onion, peeled, cut in half and thinly sliced
- 2 cloves garlic, peeled and crushed
- 15 mls red wine
- 450 g herbed canned tomatoes *
- Salt and freshly ground black pepper to season
- 15 mls capers
- Fresh basil, thinly sliced, to garnish
Method
- 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
Notes
Inspiration published on Lavender and Lime August 14:
- 2015 – Raw Cheesecake
- 2014 – Carrot Purée Ravioli
- 2013 – From Nature To Plate
Great idea adding capers.
Have a happy Monday.
🙂 Mandy xo
I love the saltiness they add to a dish 🙂
This sounds delicious and those tomatoes are so pretty!!
Thank you 🙂
Those tomatoes really look delicious Tandy, I would really like to make a batch.
I was pleased I tried this for the challenge 🙂
Oh lovely sauce and yes good choice adding capers and wine!
Thank you Evelyne 🙂
Capers and wine…very smart and interesting add to traditional marinara sauce! I pretend to ‘make my own’ marinara by opening a jar or can, adding caramelized onions, oregano and a bit of basil. Your version looks far superior. Next time I make my own, I will try the addition of capers and wine. Delish!
I like your version as well 🙂
A lovely sauce recipe, Tandy. Terence and I went on a pasta making course in Italy a while back. It was really fun but I have never tried to make pasta again.
I would love to do a course in Italy! It is so easy to make at home and I do so quite often 🙂