LAURA IN THE KITCHEN MARINARA RECIPES

Steps:

• 1) Bring a large pot of salted water to a boil. 2) Meanwhile, in a medium sauce pan, saut? the onions and garlic in the olive oil on medium heat for about 5 minutes or until the onions and garlic are soft and translucent. 3) Add the tomatoes and half of the basil. Season with salt and pepper to taste. Bring to a simmer and cook for about 20 minutes. 10 minutes with the lid on, and 10 minutes with the lid off. 4) When the sauce is 10 minutes away from completion, cook the pasta according to the packaging instructions. 5) Once the pasta is done, drain it and place it back into the same pot. Toss it with half of the sauce and the remaining fresh basil. Plate the pasta and serve it with more sauce, fresh basil and shavings of parmiggiano reggiano. (If you have grated parmiggiano reggiano use that instead of the fresh shaved.) This sauce can be prepared three days in advance, and will keep in the freezer for 3 weeks! Enjoy!

Steps:

• 1) Fill a pot with water, add a generous pinch of salt and bring to a boil. 2) In a large skillet (big enough to hold the sauce and pasta) add the oil and garlic, once it starts to sizzle and lightly brown, add the cherry tomatoes along with some basil and a pinch of salt, and cook for about 15 minutes or until a sauce forms. 3) Half way through the sauce cooking, add the pasta to the boiling water, cook until al dente, drain and add to the sauce along with some more basil, cook all together for a minute then serve with an extra drizzle of olive oil and black pepper.