Rasta Pasta (Pasta Marinara)
Friday night’s we usually “kick off” the weekend with a special meal, often it’s Italian. This is just a regular spaghetti with tomato sauce. The pasta made it special, and seasoning the sauce for a longer time gave it a chance to mellow and mix. We enjoyed the meal with a savory zucchini bread and a large mixed salad.
Serving Size: 4
Ingredients:
- 400-500 grams fusilli bucati lunghi (curly spaghetti)
- 2 med. onions, chopped
- 2-3 cloves garlic, minced
- 1 green bell pepper, cut in small pieces
- 3 Tbs. oil
- 2 Tbs. Italian herbs
- 2 cans crushed tomatoes
- 1 can tomato paste
- salt and pepper
- lemon juice
- Tabasco or pinch of cayenne
- sugar
Directions:
- Bring a pot of lightly salted water to boil.
- Chop the onion, mince the garlic and desseed and chop the bell pepper.
- In a large frying pan, heat the oil and saute the onion until glassy.
- Add the green pepper pieces and continue to saute.
- Add the minced garlic.
- Add the cans of crushed tomatoes.
- Season with the Italian herbs, salt and pepper, the splash of lemon juice and the pinch of sugar.
- Optionally ad Tabasco or cayenne to taste.
- Turn the heat down to simmer.
- Add the pasta to the boiling water.
- Cook according to the instructions on the package (about 10 minutes for al dente).
- When the pasta is ready, drain
- Serve, top with the pasta sauce and enjoy.