PEGGY’S QUICK & FRESH MARINARA RECIPE
This delicious and easy to make recipe is from Peggy Fiandaca, co-owner of LDV Winery in Arizona.
ON BIG BLEND RADIO: This episode of “Wine Time with Peggy” is all about pairing Italian food with wine, and she talks about her marinara recipe featured below. Watch here in the YouTube player or download the episode on Podbean.
INGREDIENTS
1 T extra virgin olive oil
1 cup yellow onion, chopped (about 1 medium onion)
2 T garlic minced
½ cup bold, dry red wine, Petite Sirah, Zinfandel, or Chianti
1 (28 oz) can of San Marzano plum tomatoes in puree, chopped (or crushed tomatoes) or fresh ripe tomatoes
1 T chopped fresh flat-leaf parsley
1 T red pepper flakes
2 T fresh basil, chopped
1 bay leaf
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
Freshly grated parmesan cheese
PROCEDURE
Heat the olive oil in large skillet (12-inch).
Add the onion & sauté over medium heat until translucent, about 5 to 10 minutes.
Add the minced garlic & cook for another minute.
Add the wine & cook at high heat, scraping any brown bits off the bottom, until almost all the liquid evaporates, about 3 minutes.
Stir in tomatoes, parsley, red pepper flakes, basil, bay leaf, salt, & pepper.
Cover & simmer on the lowest heat for 15 minutes. Remove bay leaf before serving.
To Serve – Spoon marinara sauce over stuffed zucchini or pasta. Sprinkle with parmesan cheese.
Serves 6. Wine pairing suggestion: Robust red blend or petite Sirah.
