Rather than a watery pool of sauce in the bottom of the bowl. It’s magic because it thickens the sauce so it clings lusciously to every strand of pasta. This is a secret step mastered by all the Italian Nonna’s and proper restaurants around the world that makes all the difference. The other important step for this recipe is emulsifying. It sounds fancy, but all it requires is cooking the pasta in the sauce with some pasta cooking water for a minute or two right before serving. Nowadays, passata is sold in all major supermarkets here in Australia – in the pasta section – and it costs just a little more than canned tomatoes. I like to make this sauce using tomato passata (pictured above) which is simply pureed plain tomatoes. It’s thicker and smooth, unlike canned crushed tomatoes, so it makes a lovely quick sauce. This way, the seafood is not overcooked, and also the sauce benefits from the residual flavour left in the pan after searing the seafood. The key to the sauce for this pasta is searing the seafood first, then removing it before proceeding to make the pasta sauce. Nowadays good seafood stores sell great quality marinara (the fish monger in Pittwater Place, for those in my area!), a good mix of small prawns/shrimp, pieces of fish, slices of calamari and shelled mussels. Mind you, I start with a pre-prepared seafood Marinara mix. I don’t want to show off, but it takes me 15 minutes. It really is dinner on the table in 20 minutes, if you can manage boiling the pasta while you make the (very easy) sauce. Total for 32 oz of sauce comes out to be $2.86, or $.While a seafood pasta may sound fancy, in actual fact, this is super fast and easy to make. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease. The nutritional value of your ingredients may differ slightly. * This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. Total nutritional content per serving is: Overall, this is one healthy homemade pizza sauce that you can feel good about feeding to your family! There is minimal sodium in this recipe without any sacrifice of flavor, and the only added sugar here is from the wine, and that’s pretty negligible. Most storebought pizza sauce is loaded with sodium, and usually has added sugar, too! This pizza marinara sauce is really low in calories, carbohydrates, and sodium, and is full of flavor without a ton of added preservatives, sugars, oils, and other additives you may find in other pizza sauces.Ĭompared to other pizza sauces, I think the biggest different here is the sodium level. Remove from heat and allow to cool slightly before making your pizza! After about 5-6 minutes, uncover and stir in the fresh basil.Add crushed tomatoes, tomato paste, oregano, onion powder, and salt.Add the red wine and heat for 1-2 minutes, until reduced by about half.Saute the garlic for about 30 seconds, until slightly golden. Heat the olive oil on medium heat in a large skillet.You don’t need to add very much salt to make a huge difference! Instructions ![]() Salt – This enhances the sweetness and other flavors in the sauce. Onion powder – I like to use onion powder instead of fresh onions in my homemade pizza sauce because I don’t like chunks of onion in the sauce, and I’m too lazy to puree! Onion powder is a happy medium because it adds the onion flavor and blends perfectly into the sauce. I use either pinot noir or red blends, they both work great for this pizza sauce.ĭry oregano – This is an essential ingredient in any tomato sauce for pizza, and will add a lot of flavor to this sauce. Red wine – This is probably my favorite ingredient in this recipe, and not just because I love wine! It adds a deep, bold flavor to the homemade pizza sauce that you can’t replicate with any other ingredients. You can use another oil, but it won’t taste quite the same. The flavor of olive oil pairs so well with the other flavors in Italian-style dishes. Olive oil – I normally cook with avocado oil, but olive oil is a must in this recipe. I tried this recipe with preminced garlic, it’s definitely not as good. But, you definitely need to the fresh garlic for this recipe because it makes the flavor so much better. I typically buy pre-minced garlic because it’s so much easier to work with when I’m busy. Tomato paste – Remember when I said I hate thin pizza sauce? The tomato paste really thickens this pizza marinara sauce up, making it so much better than storebought.įresh garlic – I have a confession. Using canned tomatoes instead of fresh speeds this recipe up, but without sacrificing flavor! ![]() ![]() They’re thick and much easier to work with than fresh tomatoes. Crushed tomatoes – Canned crushed tomatoes work perfectly in this recipe.
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