Marinara Sauce with Fresh Herbs

1. 1

   In a heavy 2-quart saucepan, heat the olive oil over medium heat and saute the garlic and red pepper flakes for 1 to 2 minutes.

2. 2

   Be careful not to brown the garlic.

3. 3

   Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.

4. 4

   Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally.

5. 5

   Add the basil, oregano, and anchovy paste.

6. 6

   Stir the sauce and taste for seasoning, adding salt as needed.

7. 7

   If the sauce is too acidic, add the sugar.

8. 8

   (It will help round out the flavor of the sauce.)

9. 9

   Stir and simmer the sauce for 1 to 2 minutes.

10. 10

    For a thicker sauce, cook for an additional 10 minutes.

11. 11

    The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.