Fettuccine with Marinara Sauce
- 1 green pepper, chopped
- 1 cup chopped onion
- 1/2 cup finely chopped carrot
- 2 large cloves garlic, minced
- 2 tablespoons olive oil
- 1 28-ounce can tomatoes, cut up
- 1/2 of a 6-ounce can tomato paste (1/3 cup)
- 1 teaspoon sugar
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 1 bay leaf
- Dash of pepper
- 8 ounces package fettuccine, spinach fettuccine, or any type
pasta you have in your Pantry
For Marinara Sauce: In a medium saucepan, cook onion, carrot and garlic in hot
oil until tender, but not brown. Stir in unstrained tomatoes, tomato paste, sugar,
oregano, salt, bay leaf and dash of pepper. Bring to boiling; reduce heat. Simmer,
uncovered, about 30 minutes or to desired consistency. Remove bay leaf.
Meanwhile, cook pasta according to package instructions. Drain well.
Serve with marinara sauce.
4 - 6 servings
What to do with the extra paste? Put it in a zip-lock bag, close the lock
until open only enough to let air escape. Lay on its side and flatten out
the paste. Completely close the bag and freeze it. The next time you
have a recipe that calls for 2 or 3 tablespoons of paste, you can easily
break off that amount from the frozen sheet.
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