Weeknight Marinara with Garlic Oil Breadcrumbs
 
 
Makes 4 cups marinara, about 5-6 servings.
Author:
Ingredients
  • 16 ounces pasta of your choice
  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 4 large cloves garlic, minced
  • 1, 15 ounce can no salt added diced tomatoes
  • 1, 15 ounce can no salt added tomato sauce
  • 1 heaping teaspoon each dried oregano, thyme, and parsley
  • 2 heaping teaspoons dried basil
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground red pepper (cayenne)
  • 1 teaspoon organic sugar
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
Garlic Oil Breadcrumbs
  • 2 cups day old bread torn into chunks
  • 1 tablespoon garlic oil*
  • 1 teaspoon dried basil
  • ½ teaspoon paprika
  • salt and pepper
Instructions
  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and saute until onions are soft and translucent, about 5 minutes. Add dried herbs, sugar and salt and pepper. Saute 2 minutes more. Add tomato sauce and diced tomatoes to pan. Allow to simmer for 10-15 minutes.
  2. Pour sauce into a high speed blender and mix until completely smooth, about 20 seconds. Return sauce to pan and heat over medium. Season with salt and pepper to taste.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Garlic Oil Breadcrumbs
  1. Place chunks of bread in a food processor and blend until coarse crumbs form.
  2. Transfer crumbs to a large bowl and toss with garlic oil, basil and paprika. Season with freshly cracked sea salt and black pepper.
  3. Coat a skillet with vegetable oil spray and heat over medium-high. Add breadcrumbs to skillet and toast until golden brown, stirring often, about 5 minutes.
  4. Allow leftover breadcrumbs to cool completely before storing in an airtight container in the fridge.
  5. Divide pasta between bowls, top with sauce, toss, and sprinkle with breadcrumbs.
Notes
* To make garlic oil, bring a ¼ cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn golden brown. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/weeknight-marinara-garlic-oil-breadcrumbs/