Homemade marinara and whole wheat pasta

The recipe Homemade marinaran and whole wheat pasta can be made in roughly 30 minutes. One portion of this dish contains roughly 6g of protein, 15g of fat, and a total of 280 calories. This recipe serves 4. For $2.72 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of dry white wine, fresh basil, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 201 foodies and cooks. It is brought to you by Naturally Ella. With a spoonacular score of 99%, this dish is great. If you like this recipe, take a look at these similar recipes: Khorasan Wheat Marinara, Sausage Meatballs Marinara with Khorasan Wheat, and Homemade Marinara.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make whole wheat pasta and set aside to let dry.To make marinara sauce, cute the top of the tomato out and cut an "X" in the top. Bring a large pot of water to a boil and blanch 3-4 tomatoes at a time for 20-30 seconds until skin begins to peel. Place blanched tomatoes in an ice bath and remove skin from tomatoes. Set aside and continue with remaining tomatoes. Cut tomatoes into quarters, remove seeds, and dice into large chunks.In a large pot, heat olive oil over medium heat. Add in onions and garlic, sauteing until fragrant (about 4-5 minutes.) De-glaze the pan with white wine and add in tomato chunks.Bring tomatoes to a boil and reduce to a simmer. Let cook for 90 minutes until tomato sauce has reduced down. Add in fresh herbs and sugar, continuing to cook for 1 more minute.Remove from heat and using an immersion blender, puree sauce until smooth. Toss with freshly cooked pasta and serve hot.

 

Step by step:

1. Make whole wheat pasta and set aside to let dry.To make marinara sauce, cute the top of the tomato out and cut an "X" in the top. Bring a large pot of water to a boil and blanch 3-4 tomatoes at a time for 20-30 seconds until skin begins to peel.

2. Place blanched tomatoes in an ice bath and remove skin from tomatoes. Set aside and continue with remaining tomatoes.

3. Cut tomatoes into quarters, remove seeds, and dice into large chunks.In a large pot, heat olive oil over medium heat.

4. Add in onions and garlic, sauteing until fragrant (about 4-5 minutes.) De-glaze the pan with white wine and add in tomato chunks.Bring tomatoes to a boil and reduce to a simmer.

5. Let cook for 90 minutes until tomato sauce has reduced down.

6. Add in fresh herbs and sugar, continuing to cook for 1 more minute.

7. Remove from heat and using an immersion blender, puree sauce until smooth. Toss with freshly cooked pasta and serve hot.

Nutrition Information:

covered percent of daily need