Here’s a nice summertime spaghetti with marinara sauce dinner idea for you. Start with a fresh roasted tomato and vegetable marinara sauce full of great flavor. This is not like those jars you get in the store. Served with great home made garlic Parmesan rolls baked to perfection. This recipe is great for vegetarians and very low in fat. You’re gonna love this!
6 cloves fresh garlic
1 green pepper
1 stick celery
1 medium red onion
1 3/4 teas. salt
3/4 teas. pepper
2 teas. dry oregano
1 teas. dry basil
1/2 teas. dry marjoram
1/2 teas. garlic powder
1 teas. sugar
1 6oz. can tomato paste
4 cups water
Method: Spaghetti With Marinara Sauce (Sauce)
Wash all of your veggies first, then start by cutting the tomatoes in half. Slice the onion, green pepper and celery all into 6 equal pieces and leave the garlic cloves whole.
Preheat your oven to 375 degrees. Add the cut tomatoes, green pepper, onion, celery and garlic into a baking dish.
Place the baking dish into your preheated oven and bake for about 1:30 to 1:45 hours. The tomatoes should look dry on the outside and the onions start to brown.
Remove from the oven to cool slightly.
Pour your baked veggies into a blender or food processor along with all of the seasonings and blend until smooth (you may have to do this in batches).
Add your tomato paste and 1 cup of water to a medium to large sauce pan set to medium heat and stir to dissolve.
Then add the blended sauce and the other 3 cups of water to your sauce pan and bring it to a boil.
Reduce the heat to about low to medium low to simmer covered for at least 1 hour, 2 hours is better. The longer you simmer it the better it gets 🙂
Your sauce is ready so now just boil off some pasta according to the package instructions. You’ll have about 1 1/2 to 2 quarts of sauce so you’ll need roughly 2lbs. of dry spaghetti noodles. Your spaghetti with marinara sauce is ready to eat!
Note: You could substitute spaghetti noodles for angel hair pasta, fettuccine or whatever you like.
On to the garlic parmesan rolls.
Ingredients: Garlic Parmesan Rolls
2 cups flour
1 cup warm water
3 teas. dry active yeast
1 1/4 teas. salt
3 teas. sugar
4-6 cloves fresh minced garlic
5 tbsp. parmesan cheese (grated or powdered)
4 tbsp. melted butter (1/2 cube)
For brushing on top
1 egg (whisked)
1/2-2 tbsp. parmesan cheese (grated or powdered)
Method: Garlic Parmesan Rolls
Add the yeast to 1 cup of very warm water to dissolve the yeast. This will take about 10 minutes, stir it a few times while it’s dissolving.
In a big mixing bowl add the flour, salt, sugar, minced garlic, parmesan cheese and give it a good stir. Melt the butter in a small pan over low heat or just microwave for about 30 seconds (just long enough to melt)
Transfer the dough to a floured surface, sprinkle a little more flour over the top and knead it until you have a nice ball. Rinse the bowl out and dry it thoroughly. Drizzle a little bit of oil in your bowl and “wipe it around. The goal here is to coat the bowl to keep the dough from sticking.
Transfer your dough ball to the bowl and coat the top with a little more oil and cover the bowl with either a damp cloth or plastic wrap. This will keep the outside of the dough from drying out.
Set the bowl on the counter (room temp.) and let it rise until it doubles in size, about 2 hours. The warmer the room the faster it will rise so it might take a little more or a little less time.
After the dough rises, turn it out onto a floured surface and knead it a few times. Roll it into a cylinder shape and cut into 4 equal pieces. Roll each piece into a cylinder and place on a cookie sheet a few inches apart.
Cover with plastic wrap and let it rise again until doubled in size.
Remove the plastic wrap, beat or whisk the egg and “gently” brush the rolls with the egg.
You don’t want to press down on them with your brush as they will “deflate” so be careful.
Sprinkle with more parmesan cheese.
Preheat your oven to 375 degrees and place the cookie sheet on the middle rack.
Bake for about 25-30 minutes or until golden brown on top.
Remove from your oven and place on a rack to cool for about 10 minutes.
Tear or slice them to separate into rolls.
There ready. You can slice them into pieces and butter them or leave them whole. At this point it’s up to you. They’re ready for spaghetti!
This is a wonderful summertime spaghetti with marinara sauce recipe! It’s really easy to make and has authentic Italian flavor. I’m sure you and your family will enjoy. I really like to make this recipe on a warm summer day for a late afternoon dinner. It’s also very healthy and nutritious. The roasted veggies really make this a great dish. Add the garlic parmesan rolls and a salad and you’ve got one great dish, Enjoy!