Why, hello there! I slept right through my alarm this morning, and found that the extra 45 minutes of sleep I gained gave me an extra burst of energy. I feel great! Last night, Greg and I went to one of our favorite restaurants to celebrate his birthday, and our meals were sooooo goodgreat flippin' amazing! We even had dessert, which was out of this world. We're not eating much sugar these days, so the bittersweet chocolate pie was such a treat! Mmm...No wonder I overslept! Ha! Anyway, yesterday I shared the simple steps of making spaghetti squash, and today I am sharing a quick marinara sauce recipe to pair with it.
I normally (not always when I'm in a pinch), make my own marinara sauce. I'll make a large batch, and it usually lasts about 2 weeks. With the marinara sauce I usually make, I let it simmer and really absorb the flavors over a few hours time. Well, the other day, I thought I had some left over, but I was wrong. Not only did I not have time to make my regular batch, but I didn't have store bought sauce either. What's a gal to do? Luckily, I had some crushed tomatoes and a few ingredients to add it, and that's exactly what I did!
Quick Marinara Sauce, makes 2 cups
32 oz. can crushed tomatoes, unsalted is best so you can season how you like 1 white onion, diced 3 cloves of garlic, crushed or minced Handful of fresh basil, chopped, not pictured Salt + pepper to taste 1 tsp. crushed red chile flakes, optional, not pictured
Begin by sauteing onion and garlic on medium heat with a dash of olive oil. Sauté until translucent, then add tomatoes and spices. Cook on low for about 10 minutes, then add basil and continue to cook for about 5 more minutes. That's all! Super easy, huh?
Store the remainder in an airtight, glass jar for up to 2 weeks in the refrigerator, and reheat when needed. This is great with pasta, spaghetti squash, or as a warm dip. It's really flavorful, and simple in a pinch! Enjoy!