Salsa Marinara

Servings:

Serves 12

Quantity

Ingredients

2 pounds

Pasta (spaghetti), dry

1/4 cup

Extra-virgin olive oil

2 tablespoons

Garlic cloves, minced

1 tablespoon

Fresh basil, chiffonade, divided

1 tablespoon

Fresh Italian parsley, divided

To taste

Red chili pepper flakes

2, 28 ounce cans

Carmelina ‘e…San Marzano^® Italian Whole Peeled Tomatoes in Puree (pureed)

To taste

Kosher salt

To taste

Black pepper

In a medium pot, bring 3 quarts of lightly salted water to a boil. Add pasta; stir occasionally. Cook pasta until al dente; about 6 to 10 minutes. Drain cooked pasta and set aside. For sauce, in a large saucepan, heat oil over medium heat. Add garlic and sauté for a minute. Add 1/2 tablespoon each of fresh basil and parsley; add chili pepper to taste and sauté for another minute. Be careful not to brown the garlic. Stir in pureed Carmelina ‘e… San Marzano^® Italian Whole Peeled Tomatoes and season to taste with salt and pepper. Bring sauce to a boil and reduce heat to simmer. Continue to cook the sauce for 15 minutes, stirring occassionally. Remove sauce from heat, check flavors and toss with cooked pasta. Sprinkle with Parmesan cheese. Serve immediately. Buon Appetito!

Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.