Rachael Ray's Marinara Sauce
By catgirl
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Ingredients
- 1/4 cup olive oil
- 8 garlic cloves, chopped
- 1 tsp fennel seeds
- 1 fresh or dried pepperoncino, finely chopped
- 2 (28-32 ounce) can San Marzano tomatoes
- 2 tbsp fresh thyme, chopped
- handful fresh basil leaves, torn
Details
Adapted from droz.com
Preparation
Step 1
In a medium saucepan, heat the oil (4 turns of the pan) over medium heat. Add the garlic and stir for 2 minutes.
2. Add the fennel and chile and stir for a minute more. Hand-crush the tomatoes as you add them to the pan, then add the juices from the cans.
3. Add the thyme, season with salt and pepper, and bring to a bubble. Reduce the heat and simmer for 20 minutes or so.
4. Add the basil and simmer for 5 to 10 minutes more.
5. To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss the pasta with half the sauce and some of the starchy water. Serve with topped with the remaining sauce.
Makes about 6 cups
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