This started out as a very basic marinara sauce, and over the years, I have adapted it to my family’s tastes. If you don’t like chunks of tomato in your sauce, you can use a blender, or substitute crushed tomatoes, which I often do. This sauce goes great with pasta or seafood. I add a pound of ground beef to it when I want a quick and delicious meat sauce. – JM Farro
½ Bell (green) Pepper, sliced or chopped
1 small Onion, chopped or grated
2-3 Garlic cloves, minced
1 can (28 ounces) Whole Tomatoes with juice
½ can of Tomato Paste
½ teaspoon of Salt
1/8 teaspoon Black Pepper
1 teaspoon Parsley
1 teaspoon Basil
1 package (16 oz.) Spaghetti or other Pasta
Cook green pepper and onion in olive oil until tender. Add garlic and brown lightly.
Stir in tomatoes with their juice, tomato paste, salt, pepper, basil and parsley.
Heat to boiling over high heat, stirring to break up tomatoes.
Reduce heat to medium and cook, stirring occasionally, for 30-45 minutes.
While sauce is simmering, prepare pasta in salted water as label directs. Drain.
Toss together pasta and sauce in a large bowl. Serve with parmesan cheese.