If you've never made marinara sauce before, I'm here to tell you, You Can Do It! And, it will taste more vibrant and robust than the sauce you buy at the grocery store. You'll need at least an hour for the flavors to blend properly, so pour yourself a glass of your favorite red, put some music on, and settle into a cozy evening of homestyle cooking. Tomatoes are best bought in season; August is ideal - however, if you're making this any other time of year, simply adding a tbsp of sugar can help add some more oomph to dull tomatoes.
- 3-4 shallots, depending on size
- 5 garlic cloves
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup red wine
1-3 anchovy fillets,
depending on size
- 3 tomatoes,
- 1 1/2 cup crushed, strained, or pureed tomatoes
- 1 tbsp tomato paste
- 1/4 cup chopped basil, plus more for garnish
- 250 g dried spaghetti
1. Peel the shallots and the garlic, then slice both thinly.
2. Melt the butter in a large pot over medium-high heat. Add the shallots and allow them to cook until transparent, about 3 minutes. Add the garlic and continue to cook for another 2-3 minutes, stirring occasionally. Add the olive oil to help with the sticking.
3. Meanwhile, slice the stems off the tomatoes, then cut in half. Place them on a sheet pan covered with parchment paper and broil them until the skins blacken 5-10 minutes. Remove from the oven and allow to cool before removing the skins.
4. Add the wine and the anchovies to the pot. Cook until the liquid has reduced by half.
5. Add the roasted tomatoes, crushed tomatoes and tomato paste. Cover and simmer on low for 20 minutes, stirring occasionally.
7. Add the basil at the end, cooking for 5 more minutes.
8. Reserve 1/4 cup of the pasta water before straining; add it it to the pasta sauce.
9. Mix the sauce with the spaghetti noodles. Garnish with basil and parmesan cheese.