Robert wagner's marinara sauce with pasta

4 servings

Ingredients

Quantity Ingredient
2 Garlic cloves; crushed
1 tablespoon Olive oil
4 cups Italian plum tomatoes; peel
And diced; (abt 2 lbs.) <or>
1 can Italian plum tomatoes; (35 oz)
¼ cup Parsley; chopped
1 teaspoon Sugar
½ teaspoon Oregano; crushed
½ teaspoon Sweet basil; crushed
½ Bay leaf
⅛ teaspoon Freshly ground black pepper
4 teaspoons Salt
8 ounces Vermicelli; (or favorite, pasta)
3 quarts Boiling water
Parmesan cheese; fresh grate

Directions

Sauté‚garlic in olive oil until golden. Stir in tomatoes, parsley, sugar, oregano, basil, bay leaf, pepper and 1 tsp. salt. Cover and simmer 45 minutes. (If you use canned tomatoes, double simmering time.) Uncover. Cook 30 minutes longer; stir occasionally.

Meanwhile, gradually add vermicelli (or your favorite pasta) and remaining salt to rapidly boiling water. Cook, uncovered, stirring occasionally, until pasta is tender. Drain in colander. Combine pasta with marinara sauce and serve with Parmesan cheese, if desired.

Note: For a delightful variation, quickly brown 1½ lbs. veal scallops (cut thin and slightly pounded to flatten), lightly dusted with seasoned flour, in 2 tbsps. hot olive oil.

Brown quickly on other side. Add to heatproof casserole. Spoon marinara sauce over veal. Heat in 350F oven until bubbly.

Per serving: 281 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol; 2173mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

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