Recipe courtesy of Food Network Kitchen
Penne with Marinara Sauce
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- Level: Easy
- Total: 37 min
- Prep: 15 min
- Cook: 22 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 613 mg
- Level: Easy
- Total: 37 min
- Prep: 15 min
- Cook: 22 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 613 mg
Ingredients
Quick Marinara Sauce:
Directions
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
- Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
- Copyright 2003 Television Food Network, G.P. All rights reserved
Quick Marinara Sauce:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
- Yield: about 3 1/2 cups
