Homemade Marinara and No Pasta Spaghetti


Homemade Marinara

You'll need...
  • 2 Tbs olive oil
  • 6 garlic cloves minced or peeled and slivered 
  • 28 oz crushed tomatoes 
  • 1 pinch of crushed red pepper or a pinch of cayenne 
  • 1 ½ tsp salt (we recommend the pink Himalayan salt)
  • ¼ tsp dried oregano 
  • ¼ tsp black better 
  • 1 large sprig of fresh basil 

All you have to do is...
  • Heat oil in large saute pan over medium-high heat. 
  • Add and saute garlic until fragrant (about 1 minute). 
  • Add all ingredients except basil to the pan and stir to combine. 
  • Place basil on top of your sauce and gently press it just below the surface. 
  • Continue cooking until your sauce is simmering before you reduce the heat to medium-low. 
  • Allow to simmer at the lower temp for another 15 minutes or until the oil on the surface is a deep orange. 
  • Remove basil, season as desired, and serve! 
This recipe can also be refrigerated for up to 5 days and frozen for up to 3 months.

Optional: We like some ground turkey in our pasta sauce. I recommend browning the meat separately and then combine with your finished sauce!

No Pasta Noodles

  • Using a spiralizer or vegetable peeler, create strips from a large zucchini. 
  • Place the strips (your noodles!) into a colander or strainer, sprinkle with salt, and toss to coat. 
  • Put the colander in the sink and use a bowl of water or cans of food to press the water out. 
  • Allow to sit like this for at least an hour and then rinse the salt off before pressing out the noodles one last time. 
  • Heat noodles over medium heat in a frying pan with a small amount of olive oil before topping with your sauce. 

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