Inner Chef

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Marinara Sauce

Marinara Sauce                                                                Makes: About 3 cups

(Taken from Bucca de Beppo’s cookbook and altered)

 This recipe can be doubled and frozen in serving sizes in ziplock freezer bags. Use this marinara sauce for meatball subs, pizzas, and as a light pasta sauce.

2 Tbsp. Olive oil

½ Red onion, chopped

3 Garlic cloves, small chop

1 (28 oz.) can Crushed tomatoes (you can use you homemade crushed tomatoes also)

Salt

2-4 Tbsp. Fresh basil, chopped (use more or less depending on your love for basil)

1-2 tsp. Sun-dried tomato paste

 

  1. In a 3-qt. saucepan, heat the olive oil over medium heat. Add onions and garlic, cook until golden brown, approximately 8 minutes. Watch the carefully so the garlic does not burn.
  2. Add tomatoes, tomato paste, and 1/8 tsp. salt. Bring to a boil, and then cook over low heat for approximately 30 minutes, stirring often so that the tomatoes do not burn.
  3. Turn off heat and add fresh basil and taste for more salt. Let stand for about 6-8 minutes so that the basil flavor can marry into the tomatoes.

 

You can freeze leftovers by allowing to cool, then placing amount desired into ziplock bags and seal tightly. Marinara can be frozen for up to 3 months. I usually put about 1-2 cups per bag depending on what I plan to use it for and how many I am serving.

Remember that once you defrost the sauce you cannot re-freeze it.

This can also be canned using the hot water bath method.

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Italian Chicken and Bow Tie Pasta with Marinara Sauce

I don’t know how many times I open a jar of marinara sauce, not using it all or made too much marinara for a meal but not enough to freeze. I have a recipe that will take care of that for you.

Italian Chicken and Bow Tie Pasta with Marina Sauce                     Serve: 4

What You Need

4 chicken breasts ¼ “thick

Panko bread crumbs, 2 cups

3 eggs, beaten

Italian Seasoning

Salt

Canola oil

Bow tie pasta; 8 oz.

2 cups Marinara sauce

Capers

Parmesan cheese; grated

Here’s How

  1. Preheat oven to 250°.
  2. Wash and pat dry chicken breasts. In a shallow baking pan; mix bread crumbs with 3 Tbsp. Italian Seasoning. In medium bowl; beat eggs with 3 Tbsp. Italian Seasoning.
  3. Prepare pasta according to package directions for al dente. Keep warm till ready to use.
  4. Heat oil over medium-high heat. Dip chicken breasts into egg mixture and then the bread crumbs; patting the bread crumbs gently to adhere them to the chicken.
  5. Carefully place chicken breasts in oil and cook 3-5 minutes per side. If bread crumbs begin to burn; turn heat down. Remove from pan when done and transfer to a paper towel lined plate.
  6. Pour marinara sauce over pasta and add capers. Stir until pasta is covered with sauce. Simmer until warmed through.
  7. Place chicken in oven-safe baking dish and sprinkle with Parmesan cheese. Place in oven until cheese melts (the cheese may look crusty and that is fine). Remove from oven. Spoon pasta mixture onto serving platter and top with chicken. Serve immediately.