This 30 Minute Fresh Marinara Sauce is full of fresh flavors for a simple & light dinner that is sure to satisfy!
I love marinara sauce!
But I especially love a fresh marinara sauce filled with real tomatoes, cloves of garlic, & big pieces of fresh basil.
Even just the thought of this combination on top of a bed of pasta is sure to make my mouth water.
The only problem is that too often homemade marinara sauce takes a long time to simmer & cook down into just the right sauce.
So many of my family make homemade tomato sauce in big batches at the end of the summer so that they can freeze them & use them whenever they want a fresh pasta sauce.
And while I love benefiting from there frozen reserves of tomato sauce, there is something so comforting & relaxing about whipping up a fresh marinara sauce for dinner in less than 30 minutes.
This 30 minutes fresh marinara sauce was not a recipe that I previously planned on my calendar to create specifically to share with you.
Rather, it is one that I make often for my husband & I, or even more accurately, that I make for myself, all the time.
And after listing to two of my sister-in-law’s talking (I was honestly just eavesdropping) about how they love to cook, but never have enough time, & are always looking for easy new dinner recipes I decided I had to share this recipe!
Because what kind of friend (or sister) am I to be constantly enjoying a fresh sauce recipe in under 30 minutes & not sharing it!
This is basically a way to clear my conscious & share my carb eating pasta addiction with the rest of the world.
So I hope you enjoy it as much as I do!
- 12 Ounces Pasta
- 2 Tablespoons Extra Virgin Olive Oil
- 5 Cloves Garlic, thinly sliced
- 10 Vine Tomatoes, cut in small chunks
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Dried Parsley
- 1/2 Cup Vegetable Broth
- 2 Ounces Basil, plus more to garnish
- Parmigiano-Regiano, optional for garnish
- First, cook the pasta according to the packaging instructions. Drain & toss with olive oil to prevent sticking.
- In a large pan, heat 2 tablespoons olive oil with the garlic slices.
- Once the garlic is golden & fragrant add the chopped tomatoes, sugar, salt, black pepper, & parsley. Cook for 5-10 minutes covered at medium-low heat, stirring occasionally.
- Add 1/2 cup vegetable broth to the tomatoes, bring to a boil at high heat, then let simmer at medium-low for 5 minutes.
- Remove from heat, add the fresh basil, & toss the sauce with the pasta.
- Top with Parigiano-Regiano & enjoy!
What is your favorite type of pasta sauce?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, Giustina
Trouble and distress have come upon me, but your commands give me delight.
Psalm 119:143 NIV
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