Garlic & Basil Pasta with Classic Marinara
Garlic & Basil Pasta with Classic Marinara
Brie Thompson
6
15 minutes
75 minutes
A pot of classic marinara simmering low and slow is one of my favorite things to make. Tangy tomatoes, onion, and garlic come together with Garlic & Herb Infused Olive Oil, Miscuglio Italian Dried Herb Blend, and Black Garlic Infused Sea Salt for a sauce with real depth. Spoon it over linguine and finish with Parmesan and fresh basil for a plate of pasta that never disappoints.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Marinara
- 2 Tbsp Garlic & Herb Infused Olive Oil
- ½ Yellow Onion
- 2 Cloves Garlic, minced
- 1 (28 oz) can Crushed Tomatoes
- 6 Basil Leaves
- 2 Tbsp Miscuglio Italian Dried Herb Blend
- 1 Tbsp Black Garlic Infused Sea Salt
- ⅓ cup Grated Parmesan
Pasta
- 1 Pasta Rock
- 1 Package Linguine
- Grated Parmesan, to finish
- Basil Leaves, chiffonade, to garnish
Directions
- Heat Garlic & Herb Infused Olive Oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the crushed tomatoes, basil leaves, Miscuglio Italian Dried Herb Blend, and Black Garlic Infused Sea Salt. Reduce the heat to low and simmer until the sauce thickens and the flavors meld, at least 1 hour.
- Remove the basil leaves and add the Parmesan. Cook until the Parmesan is well combined, 2 to 3 minutes.
- Bring 4 quarts of water to a boil over high heat. Add the Pasta Rock to season the water according to package directions. Add the Linguine and cook according to package directions. Drain, cover, and set aside.
- Divide the pasta among bowls and top with the sauce. Finish with a sprinkle of Parmesan. Garnish with the basil. Serve immediately.