Linguine with San Marzano Marinara, Sauteed Onions and Mushrooms
I'm not a fan of jarred tomato sauces. In my opinion jarred sauces are flat and dull probably from being over processed. I'd much rather make my own. That holds true whether I need a sauce for pasta, pizza, or anything else for that matter. A little time and very little effort can yield beautiful results.
You hear chefs say all the time, 'use the best ingredients you can find'. Too me that is so true especially with when making marinara sauce. The key ingredient - San Marzano tomatoes. San Marzano tomatoes are known as the best tomatoes in the world. Wikipedia has some great information on the San Marzano tomato so check it out if you want to learn more. Canned tomatoes should be a staple in your pantry, year round. The tomatoes are canned at the peak of freshness, maximizing the flavor.
This sauce will make your tastebuds squeal in delight with the tangy well-rounded flavors.
Linguine with San Marzano Marinara, Fried Onions and Mushrooms Sauce 1 28-ounce can San Marzano whole tomatoes 2 cloves of garlic - minced 1/2 cup of dry white wine 1 1/2 teaspoon of sugar
Open the can of tomatoes and place them in a cool pan. Squeeze the tomatoes through your fingers to break up the whole tomatoes. Once the tomatoes are broken apart somewhat add the remaining ingredients. Simmer for about an hour.
4 cups mushrooms - sliced 1 large onion - sliced 1 tbsp olive oil Parmesan 1 pound of pasta (I prefer linguine but use your favorite)
In a screaming hot pan, add the olive oil. Toss in the mushrooms and onions. Don't stir right away allowing the mushrooms and onions to nicely brown. After about one minute start stirring, flipping the vegetables over to brown thoroughly. Remove from heat after about 4-5 minutes.
Boil one pound of pasta according to package directions.
Plate the pasta with approximately 2 cups of cooked pasta. Microplane some Parmesan over the pasta. Spoon about a cup of the sauteed mushrooms over your pasta. Top with sauce, grate some more Parmesan and parsley and Enjoy!
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.