Saturday, 5 January 2013

Pasta in Home-made Marinara Sauce

Happy new year everyone.  It's been a while since my last post.  We've been busy  you know.  Being new in a different country needs time to adopt and assimilate to the new culture and new environment.  I'm not sure if I am good at it.  I'll come around :-) (staying positive)

I'm missing the little rascals so much (sigh... sniff... sniff...)

Since I arrived in Qatar I have been force-feeding my husband with my pasta dishes (evil grin).  He is not a pasta eater.  The only pasta he knows and likes is the Filipino style sweet spaghetti which unfortunately I dislike.  I get migraine when I eat such kind.  I'm serious. I can only eat the sweet spaghetti cooked by Mammy (my mother).  Actually, me and my sisters are not into sweet spaghetti unless cooked by Mammy or any one of us.  Most of the time, Mammy does the cooking, and when I do cook it (sweet spaghetti) I don't eat it :-(.

One of my personal favorite pasta sauce is marinara. I like tomatoes on my pasta.  Their natural flavor which is a blend of the right sweetness and sourness give zest to my taste-buds.   I'm also a pesto and aglio or oil base pasta lover. I'm not so much on the white sauce.  Although I cook pasta in white sauces, alfredo, and carbonara, I seldom eat them. 

It seems that none of the above mentioned kind of pasta dishes appeals to my husband's ignorant palate other than the sweet spaghetti he is used to.  That's why I made it a goal for this year to introduce him to pasta dishes :-) to force-feed him, to put it blatantly (evil grin)


I used spaghetti but any kind of pasta can be used as you prefer.  This is good for 150 g. of spaghetti.   Aside from this pasta dish, I also cooked shrimp tempura to go along with it, in which I will be posting the recipe later on.  We dipped it in diluted soy sauce mixed with wasabe :-)  Not your normal kind of food combination right?  It was great though and we both finished everything including the soy-sauce-wasabe dip :-)


Spaghetti - 150 g.
Parmesan cheese, grated 

Marinara Sauce :

Ripe Tomatoes, diced - 5 large
Tomato Paste - 1/4 c
Red Onions, diced - 2 medium
Garlic, chopped - 10 cloves
Sweet Paprika - 1/4 tsp
Ground black pepper - 1/4 tsp
Wine- 1/2 c
Water - 1/2 c
Salt  to taste
Sugar - 2 tsp or to taste
Olive Oil - 2 tbsp


Basil, dried & crushed - 1/2 tsp
Oregano, dried & crushed -1/4 tsp
Rosemary, dried & crushed -1/4 tsp
Thyme, dried & crushed -1/4 tsp
Marjoram, dried & crushed -1/4 tsp

Cooking Procedure:

1. Heat oil in a pan.  Add the onion and stir
2. When the onion wilts add the garlic and the herbs.  Stir until they are aromatic
3.  Stir in the tomatoes.  When the tomatoes soften, add the water, sweet paprika, and ground black pepper.  Let it simmer for 10 minutes.
4.  Add the wine, tomato paste, sugar, and salt to taste.  Let it simmer for at least 30 minutes under low fire

Cook at least 150 g. of spaghetti or fettuccine until aldente.  Toss it in the marinara sauce.  Serve with grated parmesan cheese on top :-)

© Fresha-licious (05January2013)

No comments:

Post a Comment