Spaghetti Marinara
Get your pasta fix with this classic spaghetti marinara – so simple, so delicious.
Today’s introduction to my Spaghetti Marinara recipe is all about the “why.” So why did I . . .
. . . take the extra step to sauté the oregano and crushed red pepper flakes with the onions and carrots?
There’s a cooking technique called blooming and it involves heating whole or ground spices in some type of fat (oil, butter). The heat and the fat help to release more of the flavor from the spices. By giving the oregano and red pepper flakes a little bit of time in the hot pan with the olive oil-infused onions and carrots, you’re amplifying the flavor of the spices.
. . . use canned whole tomatoes. The recipe calls for chopping the whole tomatoes, so why not use canned diced tomatoes instead?
When making pasta sauces, I prefer the texture of canned whole tomatoes over canned diced. Canned whole and diced tomatoes typically contain an additive called calcium chloride. It’s a salt, like sodium chloride, only it contains the mineral calcium.
Calcium chloride is often referred to as a firming agent because it keeps foods like canned vegetables and fruits firm. It’s the reason pickles stay crisp and diced tomatoes hold their shape.
Since diced tomatoes have a greater surface area, they’re exposed to more of the calcium chloride. That’s why diced tomatoes stay rather firm, even during cooking. This is great in a dish where you want distinct pieces of tomato, but that’s not what I want in a marinara sauce. Canned whole tomatoes, crushed by hand, offer the flexibility to have some tomato pieces that almost dissolve into the sauce, while other pieces stay a bit chunky, providing a nice texture.
. . . use two types of spaghetti – regular (refined) and whole wheat?
If you’re trying to introduce your family to more whole grains, using both types of pasta in a recipe is one way to ease the transition. Some newcomers to whole-wheat pasta find the flavor to be a bit earthy, almost bitter. The texture can be different too. Some brands have a chewy, slightly grainy texture.
If you’re already a whole-wheat pasta convert, use 16 ounces whole-wheat spaghetti in this recipe and omit the regular spaghetti. If you don’t think your family is quite ready for the whole-wheat pasta experience, just use regular spaghetti in this recipe.
To your health,
Darlene
SPAGHETTI MARINARA
Yield: 8 servings
Serving Size: 1/2 cup marinara over 1 cup cooked spaghetti topped with 1 tablespoon grated Parmesan cheese
Prep: 10 minutes
Ready: 40 minutes
INGREDIENTS
3 tablespoons olive oil
1/2 cup finely diced onion
1/3 cup finely diced carrot
3 cloves garlic, minced
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 can (28 ounces) whole peeled tomatoes
1/2 cup white wine
1 tablespoon sugar
8 ounces dry whole-wheat spaghetti
8 ounces dry spaghetti
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons minced fresh basil
1/2 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan, heat oil over medium-low heat and sauté onion, carrot, and garlic for about 3 to 4 minutes or until vegetables soften. Add oregano and red pepper flakes and continue to sauté 1 to 2 minutes. Add tomato paste and sauté an additional 2 to 3 minutes, stirring frequently.
Crush tomatoes by hand into bite-size pieces (or roughly chop). Add tomatoes, along with the juices, wine, and sugar to the saucepan. Reduce heat to low, cover and allow sauce to gently simmer for 30 minutes.
Meanwhile, cook spaghetti according to package directions, omitting salt if called for. When using a mix of whole-wheat and regular spaghetti, boil together in the same pot as the cooking time is very similar.
Remove marinara from heat. Add salt, pepper, and basil and stir to combine. For a smoother sauce, use an immersion blender or food processor and process marinara to desired consistency.
A serving consists of 1 cup cooked spaghetti topped with a 1/2 cup marinara sauce and 1 tablespoon Parmesan cheese.
Nutrition Information per Serving
314 Calories, 8 g Total fat, 2 g Saturated fat, 0 g Trans fat, 4 mg Cholesterol, 311 mg Sodium, 50 g Total carbohydrate, 5 g Dietary fiber, 7 g Total sugars, 2 g Added sugars, 10 g Protein, 0 mcg (0%) Vitamin D, 103 mg (8%) Calcium, 3 mg (15%) Iron, 338 mg (8%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
