1 28-ounce can whole peeled San Marzano tomatoes , with purée
1/4 cup extra-virgin olive
4 garlic cloves , peeled and smashed
1 tablespoon tomato paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 sprigs fresh basil or oregano , plus more basil for garnish
1 pound dried penne pasta , or other favorite pasta of your choice
Instructions
Bring a large pot of water to a boil and season
generously with kosher salt.
Meanwhile, begin preparing the marinara. Pour the
tomatoes and purée into a bowl and crush with your
hands or the the back of a spoon, then set aside.
In a large cold skillet, add the extra-virgin
olive oil and garlic cloves, and bring to medium
heat. As the garlic begins to sizzle, stir
occasionally, and cook until fragrant and golden,
about 5 minutes. Monitor the heat so the garlic
doesn't cook too quickly or burn.
MeanVery carefully stir the tomato paste into the
garlic and oil—take care so the oil doesn't
splatter and burn you as the paste is added—and
cook for 1-2 minutes. Carefully spoon the tomatoes
into the pan with the oil and paste and season
with salt and pepper. Add the basil sprigs and
bring to a boil. Reduce to a bubbling simmer over
low heat, stirring occasionally, for 30 minutes.
Stir to mix the oil that rises to the top, then
discard the basil sprigs and garlic.
while, cook the pasta in the boiling water until 2
minutes shy of suggested cooking time on the
packaging. Use a slotted spoon or spider to
transfer the pasta directly to the sauce to
continue cooking until tender but still toothy.
Toss the pasta to coat it well, and add 1-2
tablespoons of the pasta water if needed to extend
the sauce. Garnish with fresh basil and serve.
Recipe Notes
Make the pasta sauce ahead and refrigerate for up
to 5 days or freeze up to 1 month, warm the sauce
in a skillet then cook the pasta and finish as
directed.
Originally Submitted
9/1/2020
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