Homemade Marinara ConsumedPosted: November 19, 2011
Remember a couple of weeks ago when I made homemade marinara sauce, but we didn’t eat it because DT was on that silly low-carb diet?
All that changed last night, my friends. Marinara went into our tummies, and if I may be so bold, it was GOOD.
It was a relatively easy dinner, actually – the hard work had already been done.
Just defrost the marinara,
Boil some pasta,
Spider the steaming pasta into a bowl,
Toss with the sauce and a
sprinkle handful of mozzarella:
Oh. And the garlic bread. Let’s not forget that! DT gets to work.
Slices of buttery, garlicky bread hit the oven:
About 10 minutes later, we are ready to eat!
My bowl of pasta, complete with two slices of crunchy toast (and just a smidgen more cheese 🙂 ):
I still think I added a tad too much brown sugar to the sauce, a lesson learned for the next batch of homemade marinara. The sugar made the sauce rich and flavorful – just a bit too sweet. On a successful note, it was perfectly chunky to mix with the penne. I can’t wait to make this again and perfect the recipe!
Happy Saturday – go Hawks!