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Spaghetti Marinara
8 Jan
As a runner, I often indulge in carb rich food in the name of carbo-loading. What better occasion than a couple of days before a half marathon. Auroville half marathon was to be more of a holiday for me as my dear friends G&P were running their maiden half marathon and I was going mainly to cheer them on. Having run the Mumbai Marathon just a couple of weeks back I was taking it real easy and enjoying my food and drink while at it.
Normally I make penne in carbonara sauce/white sauce but H had expressed a desire to have spaghetti with cheese balls a few days back. Now, there’s only so much I can manage to cook on a working day so came back home and made marinara sauce while the pasta boiled on the side. This made for a very satisfying weekday dinner.
Ingredients
Marinara Sauce
6 – 8 medium sized tomatoes pureed
2 medium sized onions finely chopped
5-8 garlic cloves finely chopped
3-4 dried red chilies (optional)
A small bunch of basil leaves
1 tbsp olive oil
Seasoning – Sage, Oregano, chilli flakes
Salt to taste
For the pasta
250 gm pasta
500 ml water
1 tbsp olive oil
1 tsp salt
Saute the onion, garlic and red chilies in olive oil. Once semi cooked add the pureed tomato and chopped basil, cover and let it cook for 8-10 minutes. Add salt and seasoning and turn off the heat. Let it stand for 5-10 minutes.
In the meantime, bring water to boil, add olive oil and salt to it. Put spaghetti/penne and let it get cooked al dente (about 10-15 minutes) .Drain the water
Serve the spaghetti on a bed of marinara sauce. Sprinkle some dried garlic and top with a basil leaf. Serve
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