4-6 Tbsp | Olive oil |
1 medium | Onion, diced |
2 large | Carrots, diced |
4 | Red italian sweet peppers, diced |
8 | Garlic cloves, minced |
4 cans | 28-ounce San Marzano d.o.p. Tomatoes |
2 cans | 6-oz tomato Tomato paste |
⅓ cup | Chopped fresh basil, or 4 tsp dried |
1 tsp | Dried oregano |
¾ tsp | Red pepper flakes (or not for regular Marinara sauce) |
1 Tbsp | Salt |
1 tsp | Black ground pepper |
2 Tbsp | Sugar |
2 | Bay leaves |
1. Cook diced onion (1 medium), diced carrots (2 large), and diced italian sweet peppers (4 red) in olive oil (4-6 tbsp approximately). |
2. Add minced garlic cloves (8) last and continue cooking for an additional 10-15 minutes. Low heat here - don't burn or brown the garlic. |
3. Remove the cooked vegetables from pot and puree them in a blender or food processor. |
4. Add the pureed vegetables back to the pot. |
5. Quickly pulse-blend san marzano tomatoes (4 cans, with sauce) in a blender, or for sauce with texture, just mash them in a bowl with a fork. Avoid pureeing them aggressively because damaging too many of the seeds will release bitterness. |
6. Add tomatoes to the pot. |
7. Add tomato paste (2 cans), basil, oregano, red pepper flakes (3/4 tsp), salt (1 tbsp), pepper, sugar, and whole bay leaves (2) to the pot. |
8. Cook for a minimum of 30 minutes, and up to 3 hours. © FirstPageRecipes.com |
9. Taste and adjust seasonings (salt, pepper, sugar, pepper flakes) to your liking |
10. Remove the bay leaves |
1. Since you made the best sauce, serve it right. Cook the pasta just short of al dente then finish it in a pan with the sauce. |
2. Best if made on Sunday. |
Best Arribbiata Sauce serving suggestion