Pasta Marinara -- from Joanie

[Guest guest]

Pasta Marinara

 

1 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup coarsely chopped carrot

1/4 cup sliced celery

2 cloves garlic, minced

2 TB olive oil or vegetable oil

2 cups chopped, peeled tomatoes (3 large fresh) OR

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 of a 6 oz. can (1/3 cup) tomato paste

2 tsp. snipped fresh basil OR 3/4 tsp. dried basil, crushed

2 tsp. snipped fresh oregano OR 1/2 tsp. dried oregano, crushed

1 tsp. snipped fresh thyme OR 1/4 tsp. dried thyme, crushed

1/2 tsp. sugar

1/4 cup water

1/2 tsp. salt

1/8 tsp. ground black pepper

4 oz. dried spaghetti OR linguine

 

In a large skillet cook onion, sweet pepper, carrot, celery, and garlic in

hot oil until tender.

 

Stir in fresh or undrained canned tomatoes, tomato paste, dried herbs, sugar,

water, salt,

and pepper.

 

Bring to boiling; reduce heat. Cover and simmer 30 minutes.

 

If necessary, uncover and simmer 10 to 15 minutes more or to desired

consistency; stirring

occasionally. Stir in fresh herbs, if using.

 

Cook spaghetti 10 to 12 minutes or until tender but still firm. Drain well.

Serve with sauce.

 

Makes 4 side dish servings.