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Entries tagged with 'marinara sauce'

Maialino Marinara from 'Family Table'

Serious Eats Kate Williams 1 comment

This easy marinara forms the base for the lamb bolognese sauce in Michael Romano and Karen Sabiner's Family Table. It can also be used on its own to dress any shape of pasta. More

Dinner Tonight: Sriracha Marinara with Meatballs

Serious Eats Blake Royer 12 comments

I'm not sure why it's never occurred to me to squeeze some Sriracha into tomato sauce. The complex spiciness goes well on just about everything, and in a marinara, it's a bit more interesting than a basic pinch of red chile flakes which you see much more often. What you end up with is a sauce that's slightly sweet, slightly vinegary, slightly garlicky, and definitely spicy. It does wonders to liven up a mainstay. More

Dinner Tonight: Fried Squid with Marinara Sauce

Serious Eats Nick Kindelsperger 5 comments

The rounds don't come out stunningly golden-brown, but the squid is so tender and light that it's really not an issue. They tasted like no squid I've ever had. In fact, they're so good, the marinara isn't really needed even if it does work. I chose to use it simply because it's how I grew up eating the dish. Some aioli wouldn't be bad. But honestly, with a nice squeeze of lemon and a sprinkling of salt, these are set. More

Mario Unclogged: Marinara Sauce

Serious Eats Mario Batali 28 comments

My take on marinara sauce (actually the sauce of the seafarers) is a basic tomato sauce. In some places it just means garlic oil and parsley, and in others it is as elaborate as tomatoes, peppers, and lots of herbs.... More

Recipe: Lidia's Marinara Sauce

Serious Eats The Serious Eats Team 2 comments

Marinara Sauce - makes about 1 quart, enough to dress 6 servings of pasta - The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil... More

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