My Main Marinara is quite as simple as it sounds. Whenever I have that craving for a carb loaded meal with rich red sauce-this is what I make. I love it because it is full of flavour, I always have these ingredients in my fridge/pantry and it tastes amazing every time.
There are a few things I need to address for those of you who regularly follow my blog. For those that don’t, you can always jump to the recipe at any time. Firstly, it’s been awhile. And I know I say that a lot. But that’s the way life goes, right? There are ebbs and flows and that’s OK, if not down right human. I post when I feel enjoyment out of cooking, and I want that to come across in my photos, recipes, and food.
Yet now here we are in the most unusual of times in the last 100 years. People are staying home and indoors more than ever before. We have somehow come together closer as communities despite only interacting over our computers and phones. Which sounds strange when isn’t that what we’ve been doing all along. Before all of this the problem was overuse of phones, and somehow these devices are now giving us all those much needed conversations with the ones we love.
One of those ways has always been through Instagram for me. While I’ve traveled and lived in many places around the world- I have friends I’ve met along the way that I can keep in touch with even if that means just seeing what park they visited today or more importantly what they are making for dinner. And that is the part that fascinates me. The kitchen, my usual spot that brings me joy and a sense of home, is now doing the same for everyone around me—well not physically of course. In a time where we are more or less stuck at home, food is the one constant that can comfort. While our mental states may be taking a larger hit than we’d like, cooking and baking provide that sense of accomplishment. That feeling like we did something and took control in a time that we feel like we are constantly wondering, what now? As a public health professional I am in awe of my friends and family who are spreading positive and encouraging messages, staying home, and supporting the incredible efforts of all essential staff doing everything in their power to ensure we can move forward.
And I’m equally as in awe of all the baking and cooking I’ve seen on social media. Only a month ago, people who posted their food were teased (myself included!)-with comments like no one cares what you are eating-just eat it. But with these new lifestyle changes it seems everyone is baking a loaf of sourdough, posting it and the world is here to support. So what gives? Is it that because we are now at home more of the day we can finally be encouraging of people’s love and desire of concocting new and exciting dishes and baked goods? Whatever the reason, I sure hope it continues when social distancing is over. I hope it is the new normal that people have the desire to bake in their homes and be proud of it. I know I sure am.
I would be remiss without saying, I know there are people out there that say I don’t know how to cook, or I am terrible in the kitchen. And I hear you. So I wanted to provide a recipe that anyone can do-with ingredients that you really can’t mess up. For any newbie out there, I would highly suggest stocking your pantries with this recipe’s ingredients. Smoked paprika, bouillon, red pepper flakes, sun-dried tomatoes are all super flavourful ingredients that can make any dish taste delicious. I also want to remind that this recipe is a base. It is yummy as is, but don’t let that stop you from adding to it. I would recommend throwing in some bell pepper or zucchini, for meat lovers I put in chorizo when I want to feel fancy. This marinara sauce is perfection, so you can’t go wrong.
My Main Marinara
This is my go to marinara sauce whenever I'm craving pasta. It comes together quickly with simple ingredients and is full of flavour.
Ingredients
- 1 cup diced white onion
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup chopped sun-dried tomatoes in oil
- 1 small can (156ml) tomato paste
- 1/2 cup red wine (whatever you're wanting to have with dinner)
- 1/2 heaping tsp smoked paprika
- 1 can (398ml) plain tomato sauce + 1/3 can of water
- 1 1/2 tsp bouillon paste
- pinch sugar
- S+P to taste
- splash of cooked pasta water to finish
- grated pecorino romano to top
Directions
- Step 1 In a large saucepan, add oil and bring to medium high heat-add onions and saute. You don’t want them browning, cook until translucent.
- Step 2 Add sun-dried tomatoes (make sure to include some of the oil from the tomatoes as it packs a flavour punch) , garlic, red pepper flakes, and tomato paste-cook for 1-2 minutes.
- Step 3 Pour in the wine and stir to combine. Once it is combined pour in the tomato sauce, water, bouillon, paprika, and sugar. Season with S+P.
- Step 4 Keep it on a low simmer, stirring occasionally. You want it to reduce slightly, so that it doesn’t seem watery.
- Step 5 Once your pasta is perfectly al dente pour a splash (about 1-2tbsp) of the water into the sauce before draining. You will want to ensure your pasta is sightly chewy as it will continue to cook a bit in the sauce.
- Step 6 Combine your pasta with the sauce and stir to coat. Feel free to top with cheese or basil.