Marinara sauce

Have you ever felt disappointed after buying a jar of expensive pasta sauce to serve? I certainly have!

I’ve found two pasta sauces that haven’t disappointed me so far. Prego Traditional Italian Sauce and Trader Giotto’s Tomato Basil Marinara are both great bases to start with for your sauce. I, however, like to add my own twists to take it up a notch!

This sauce a family favorite! It makes the house smell like you’ve been simmering this all day long.

I like to serve this with home baked garlic bread, which is also included in this recipe, and a simple salad to make a complete meatless meal.

Ingredients

  • 1 24 oz jar Prego Traditional Italian Sauce (or preferred sauce)
  • 1/4 cup water to rinse pasta jar
  • 1/2 tsp each salt, dried oregano, dried basil, chili flakes
  • 1 tbs canola oil
  • 3 tbs heavy cream

Instructions

Once I pour out my tomato sauce, I put 1/4 cup of water into the pasta jar and twist back on the lid. I then shake it to mix the rest of the sauce with water. After that, I pour the tomato water back into my saucepan. Every drop of sauce counts!

Mix all ingredients in a medium sized sauce pan. Slowly bring the mixture to simmer. Stir often. Once sauce is heated through, serve with your favorite pasta. I personally like to serve this with linguine.

I used half box of linguine for this recipe.

Cook the linguine according to package directions. Add salt to the water and 1 tbs canola oil to the pasta water. This will prevent the pasta from sticking to each other.

Serves 4

To make the garlic bread:

  • 3 slices of Texas toast
  • 2 tbs soften unsalted butter
  • 1 tsp mince garlic
  • 1 tbs minced fresh parsley
  • Salt and pepper

Mix butter, garlic, fresh parsley, with a small pinch of salt and pepper in a small bowl with a fork until fluffy. Place bread in a parchment lined baking sheet, butter the top with mixture. Bake in a preheated oven at 425 degrees Fahrenheit for 5 to 7 minutes till edges of bread turns light brown and toasted.

Serves 3

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.

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