Fresh Marinara

Quick, easy, delicious

4 pounds Farm Market tomatoes, seeds removed, cored and 1/2" diced
1/2 cup fresh basil, sliced into thin strips
1 Tbsp. fresh oregano, chopped
1-1/2 tsp. minced garlic
1/2 cup dry red wine
1/2 cup red bell pepper, 1/4" diced
1/2 cup green bell pepper, 1/4" diced
1/4 cup yellow onion, minced
1/4 tsp. crushed red pepper
1/4 tsp. ground black pepper
1/2 tsp. kosher salt
1 tsp. granulated sugar
1/2 cup extra virgin olive oil
1 pound pasta, cooked to al dentey in salted water with a dash of oil. Do not rinse after cooking.
Place olive oil and kosher salt in a large saute pan and heat to medium high. Add the onion and garlic and saute about one minute. Do not burn. Add the red wine and reduce by 1/3. Add the remaining ingredients (except pasta) and saute until the tomatoes begin to soften but still hold their diced shape. Drain the pasta and add to the pan over medium heat. Toss to combine pasta and sauce.

Serving Information

Serve with your favorite Italian cheese grated on top.
Additional Information
Difficulty Level: 2 ·  Preparation Time: 45 minutes ·  Recipe Source: Chef John Dodge, St. Anne's-Belfield, Charlottesville, VA ·  Where To Cook: stovetop ·