Fresh tomato ‘Marinara’ with spaghetti
INGREDIENTS:- 6 Roma tomatoes, peeled, seeded, chopped
- 1/2 Spanish, onion, peeled, finely minced
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1/4 teaspoon chili flakes
- Leaf basil and oregano, chopped
- Salt and pepper, to taste
- Parmesan cheese, powdered
- 1 pound thin spaghetti
- Boiling, salted water to cook the pasta
- In a medium sauté pan, heat the oil with the chili flakes.
- Add garlic and onion. Cook until soft, but not browned.
- Add tomatoes. Reduce heat and simmer, adding salt and pepper to taste.
- Simmer a few minutes until the tomatoes break down a little.
- Flavor with the basil and oregano, and the parmesan cheese.
- Cook the pasta in salted water; drain well. Top with the sauce and serve.
The following recipes were featured during "Marathon Week," April 28, 2008 and were presented by Chef Peter Kelly, associate instructor.
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