Easy Homemade Pasta Sauce

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marinara-sauce-1.jpg

I’ve loved pasta since my early running days and carb-loaded feasts before cross country meets but my basil allergy makes it difficult for me to order marinara dishes at Italian restaurants or purchase pre-made sauces. Here’s a veggie-packed recipe I love and you can probably recreate with staples from your fridge and pantry.

Prep Time: 15 minutes Cook Time: 45 minutes Serves: 2

  • 1 tbsp olive oil

  • 1/2 medium onion chopped

  • 2 cloves garlic minced

  • 1 carrot diced

  • 1 tsp kosher salt

  • 1/2 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1 28 oz can whole peeled tomatoes

  • Optional: Handful of mushrooms, spinach or other vegetables

In a large pot, heat the olive oil over medium low heat, add the onion, garlic, carrot, salt, oregano, thyme. Reduce the heat to low until onions and carrots soften for 25 minutes. Tonight I decided to include some mushrooms that needed to be used and a big handful of spinach, these softer vegetables go in about 20 minutes after you begin cooking.

Add the tomatoes and increase the heat to bring the sauce to a simmer. Cook, stirring occasionally, and breaking up the tomatoes with your spoon to the smoothness of your preference, for 15-20 minutes.

Tonight I used this sauce on top of butternut squash ravioli from Giovanni Rana. The pasta is delicious and cooks in just four minutes — boiling the water is the longest part of the process!