American Marinara Sauce II

Name: American Marinara Sauce II
Cuisine: Italian
Ingredients: Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable); 2 tablespoons almond oil; ½ head of garlic (or less), minced; 2 tablespoons dried oregano; 2 tablespoons dried thyme; 2 tablespoons dried red chile flakes; 1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved; 2 medium to large onions (preferably red or yellow), diced; 1 yellow bell pepper, cut into strips; 1 large can plus 1 small can whole tomatoes, crushed by hand with juices; 1 large can crushed tomatoes; ½ cup (120 ml), plus more as needed, white table wine; Salt to taste; Ground black pepper to taste; Freshly-grated Parmigiano-Reggiano to taste

italianpasta saucetomatomarinara saucebutterbasilyellow bell pepperchile flake

Ingredients

Sl No	Description	Quantity	Macros split
1	Extra-virgin olive oil	0 g	—	Buy
2	almond oil	2 tbsp	187 kcal8g protein · 5g carbs · 15g fat · 3g fibre	Buy
3	garlic	250 g	373 kcal16g protein · 83g carbs · 1g fat	Buy
4	dried oregano	2 tbsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
5	dried thyme	2 tbsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
6	dried red chile flakes	2 tbsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
7	fresh basil	1 cup	0 kcal0g protein · 0g carbs · 0g fat	Buy
8	medium to large onions	0 g	—	Buy
9	yellow bell pepper	0 g	—	Buy
10	large can plus 1 small can whole tomatoes	0 g	—	Buy
11	large can crushed tomatoes	0 g	—	Buy
12	½ cup (120 ml), plus more as needed, white table wine	0.5 cup	—	Buy
13	Salt to taste	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
14	Ground black pepper to taste	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
15	Freshly-grated Parmigiano-Reggiano to taste	0 g	—	Buy

Total, all ingredients560 kcal · 24g protein · 88g carbs · 16g fat · 3g fiberestimated

Per servingno servings count given

Directions

Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.

Deglaze pan with white wine, then add tomatoes.

Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.

Simmer for an hour (or more if necessary), stirring occasionally.

Add wine until desired consistency is achieved. Add salt and pepper to taste.

Add al dente pasta to pan with sauce and combine using tongs.

Plate and garnish with fresh basil and Parmigiano-Reggiano.

American Marinara Sauce II

Ingredients

Directions

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