Klein Family Cookbook
Fettuccine with Marinara Sauce Tom & Kari
We love this recipe. Supposedly it serves 8, but for us, it will serve 4 at the
most! At one point in the recipe it calls for the removal of the bay leaf If you
forget, no problem. Tradition is that whomever finds the bay leaf on their plate,
has to clean up after dinner! Also, for those of you not allergic to shellfish,
rumor has it that sauteed shrimp is a special treat in the marinara sauce!
1 green pepper, chopped
1 cup chopped onion
1/2 cup finely chopped carrot
2 large cloves garlic, minced
2 tablespoons olive oil
1 28-ounce can tomatoes, cut up
1/2 of a 6-ounce can tomato paste (1/3 cup)
1 teaspoon sugar
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1 bay leaf
Dash of pepper
8 ounces package fettuccine, spinach fettuccine, or any type
pasta you have in your Pantry
For Marinara Sauce: In a medium saucepan, cook onion, carrot and garlic in hot
oil until tender, but not brown. Stir in untrained tomatoes, tomato paste, sugar,
oregano, salt, bay leaf and dash of pepper. Bring to boiling; reduce heat. Simmer,
uncovered, about 30 minutes or to desired consistency. Remove bay leaf.
Meanwhile, cook pasta according to package instructions. Drain well.
Serve with marinara sauce.