Happy Monday! Last week I wrote about my great-grandmother’s homemade biscuits, this week I’m thinking about the homemade marinara that my Italian grandmother used to make. Any time we went over on Sundays, she always seemed to have a pot bubbling on the back of the stove. This is a super simple pasta recipe that you can make any night of the week, so it is perfect for Meatless Monday! The only time consuming part is just giving the sauce the right amount of cooking time. I recommend one hour of simmering, and there is plenty you can do in the rest of the house while that sauce is simmering, right? Or a free hour of weeknight Pinterest fun 🙂 I won’t tell!
I made this on Sunday night since I always get nostalgic on Sundays for some good old-fashioned home cooking. I always try to make things a little bit healthier than the original, but I don’t think you’ll notice a difference 😉
Here’s what you need:
- 2 tablespoons extra virgin olive oil
- 3 cloves of garlic (peeled and sliced thinly)
- 1/4 teaspoon red chile flakes
- One 28-ounce can organic diced tomatoes (including juice)
- 1 teaspoon Kosher salt
- Freshly ground black pepper
- 8 ounces boxed linguine
- 5 ounces fresh arugula
- Freshly grated Parmesan cheese
- Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Throw in the sliced garlic & chile flakes and cook for about 3 minutes. Careful not to let it burn!
- Add the canned tomatoes and their juice, season with 1 teaspoons of salt and a little freshly ground black pepper.
- Turn the heat up and bring the sauce to a boil
- Once the sauce is boiling, turn the heat down to low and let the sauce simmer for about an hour.
- Before you are ready to serve, grab a potato masher and use it to crush up the cooked tomatoes. If you don’t have a potato masher, a wooden spoon will work just fine!
- When your sauce has been simmering for about 45 minutes, grab a pot for your linguine and get the water boiling.
- Once the water is boiling, throw in a little salt and then add your pasta. Linguine takes about 10-11 minutes before it’s al dente (you don’t want to overcook your pasta!)
- About a minute before your pasta is done, throw the fresh arugula right on top of your pasta so that it starts to wilt.
- Grab a colander and drain your pasta/arugula mix, then throw right on top of your tomato sauce.
- Toss and serve with a little freshly grated Parmesan cheese. Enjoy!