Sunday, January 17, 2010

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
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
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!


  1. Looks wonderful. I'll have to give this a try. I really appreciate the way you handled the mushrooms. Not turning them immediately should produce gorgeous color. have a great day.

  2. I am not sure what makes the San Marzono tomato so special but I noticed ot cost twice as much.