Fusilli w/ Homemade Marinara Sauce
Serves 4
2 34-oz cans of crushed tomatoes
1 medium onion, peeled and left whole
2 cloves garlic, peeled and left whole
2 carrots, peeled
2 stalks celery
2 dried bay leaves
1/2 to 1 tsp kosher salt
1/2 tsp pepper
2 to 3 tbsp butter
5 basil leaves, torn
1 lb fusilli pasta
1 c fresh Parmesan cheese, grated
In a large pot, add the crushed tomatoes, onion, garlic, carrots, celery, bay leaves, salt, and pepper. Simmer uncovered on low heat until sauce thickens (about 1 hour). Remove and discard onion, garlic, carrots, celery, and bay leaves. Turn off the heat and add butter and fresh basil.
Bring a large pot of water to a boil. Add salt. Add pasta and cook until al dente (8 to 9 min). Drain and pour into a large bowl. Toss with the Parmesan cheese. Add the sauce. Toss and serve.
From Giada De Laurentiis
