Marinara Sauce Over Rotini

Marinara Sauce Over Rotini
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (28-ounce) can diced tomatoes, undrained
  • ½ cup chopped onion
  • 1 tablespoon capers
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh or 2 teaspoons dried parsley
  • + 5 more ingredients
    • ¼ teaspoon salt
    • 4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)
    • ½ teaspoon dried oregano
    • 1 teaspoon olive oil
    • 1 teaspoon sugar

Heat oil in a medium saucepan over medium heat. Add onion and garlic, and sauté for 2 minutes. Add basil and the next 6 ingredients (basil through tomatoes); bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Stir in capers. Serve over pasta.

View full recipe at My Recipes

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