Savory, quick marinara sauce with onions and garden carrots.
2 tablespoons olive oil
1/2 vidalia onions, finely chopped
2 garlic cloves, finely chopped
4 carrots, peeled and finely chopped
1/2 teaspoon kosher salt, fresh black pepper
1/2 teaspoon red pepper flakes
1-28oz can organic crushed tomatoes
2 dried bay leaves
- In a large stainless steel pan heat the olive oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the carrots, salt and pepper. Saute until soft, about 10 minutes.
- Add the tomatoes, red pepper flakes and bay leaves, simmer covered for 30 minutes. Add 2 large spoons of pasta water to sauce. Remove and discard the bay leaf.
- Add the egg pappardelle to the sauce and serve with parmigiano-reggiano.