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Marinara Mostaccioli
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Basic Mostaccioli Recipe


Serves/Makes:4 or more

  • 12 oz (336 grm). to 16 oz (448 grm). dry mostaccioli
  • 32 oz (896 grm). canned crushed tomatoes, (Use Italian Plums or other rich meaty tomato. Whole canned tomatoes crushed in your hands is fine, do not use fresh tomatoes.)
  • vegetable cooking spray
  • 1 tbsp (15 ml) or a little more of olive oil
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 tbsp (15 ml) granulated sugar
  • 1 tbsp (15 ml) sea salt (table salt is ok)
  • 1 tbsp (15 ml) fresh ground pepper, or coarse ground pepper
  • 1 cup (225 ml) fresh parsley, chopped/minced
  • 1/2 cup (125 ml) fresh basil, thinly sliced, or torn is best in littler pieces
  • 1/2 cup (125 ml) Romano cheese, grated
  • Cook pasta according to package directions, and drain, then set aside.
  • Into your food processor with the basic chopping blade, throw in the tomatoes, and give it a pulse or two, until not smooth, but only slightly chunky.
  • Then, spray a big sauce pan with vegetable oil and saute the onion, garlic for about 2-3 minutes, until they are just cooked, but not browned or tanned.
  • Then, to the sauce pan, add the tomatoes, sugar, salt, and pepper, bringing the tomatoes to a boil.
  • Then, immediately reduce the heat, and simmer, uncovered for about 10 minutes.
  • Stir in parsley and basil.
  • Serve sauce over pasta; sprinkle with Romano cheese.
This is a simple recipe, and the family that taught me this recipe always served it with grilled or pan seared steaks, chops, or chicken. Sounds like a strange combination, but it was delicious together in a meal.

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