Spaghetti with Marinara Sauce
Description
This is the perfect spaghetti to serve on those nights where you don't want to eat a meat dish, or it can be eaten as a side-dish alongside your meat. The best sauce starts with the best tomatoes, which are the San Marzano tomatoes, so don't skimp.
Ingredients
¼ c. extra-virgin olive oil
4 oz. bacon, cut into ¼ inch cubes
1 t. dried oregano
8 cloves garlic, minced
2 small yellow onions, minced
Kosher salt, to taste
freshly ground black pepper, to taste
2-28 oz. cans whole San Marzano peeled tomatoes in juice, crushed
1 lb. spaghetti
20 basil leaves, roughly torn
freshly grated Parmesan, for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat oil and bacon in a 12 inch skillet over medium heat; cook, stirring, until bacon renders its fat, about 10 minutes. Add oregano, garlic, onions, and salt and pepper; cook, stirring, until soft, 8 minutes.
Add tomatoes; bring to a boil. Reduce heat to medium-low. Cook, stirring, until sauce thickens, about 45 minutes.
Meanwhile, bring a large pot of salted water to a boil, add spaghetti; cook until al dente, about 7-9 minutes.
Drain then add to sauce with basil, and toss. Sprinkle with Parmesan.
4-6 servings