Saturday, May 19, 2012
5 Minute Basil Marinara Sauce
Fresh basil is in abundance in our garden and the fragrant leaves were the inspiration for this pasta sauce. I snipped handfuls of them this morning, while I was harvesting squash. When I came inside, I decided that a pasta sauce sounded perfect for our lunch.
I served this over brown rice pasta and simple sauteed zucchini. This was such a hit with my kids, there isn't a bite of noodle or zucchini left in the house. Luckily, there is a bit of sauce left for tomorrow. My son has already requested Soft Eggs over Marinara for breakfast. Sounds good to me too!
Basil Marinara Sauce
1/4 cup extra virgin olive oil
2 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/2 cup fresh basil leaves, finely minced (about 2 tablespoons minced)
28 oz crushed tomatoes
In a cold saucepan, combine everything except for the tomatoes. Set the heat to medium and saute for about a minute, just until the pan is fragrant. Add the tomatoes and increase heat to a low simmer. Simmer 5 minutes and then remove from heat. Pour over the pasta or vegetables of your choice. Enjoy!
FREEZER MEAL: This recipe can be double or tripled in order to freeze extra amounts. Portion into freezer safe Ziploc bags or resealable containers. Simply thaw in the refrigerator and reheat on the stove when ready to use.
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