Recipe - Pasta With A Special Marinara Sauce

1 pound Dried pasta; such as penne
THE SAUCE
2 tablespoon Extravirgin olive oil
2 tablespoon Unsalted butter
2 Plump cloves garlic; smashed
& minced
One half lg Onion; minced
One half lg Carrot; scraped & shredded
1 14 ounce can italian plum
tomatoes; crushed w/juice
1 teaspoon Dried basil
One fourth teaspoon Dried oregano
One half teaspoon Crushed red pepper flakes
2 ds Cayenne pepper
Kosher salt and black
pepper; to taste
One fourth teaspoon Baking soda

While making sauce put up a large pasta pot with water in it. Boil the
water. When boiling, add the salt and cook the pasta until al dente( for
penne, it is usually 9 minutes.) Drain.

While the pasta is cooking, heat olive oil and the butter in a large, heavy
nonreactive saucepan over medium heat. Add garlic, onions and carrots, and
saute, stirring often, until carrots are soft, 46 minutes. Add tomatoes,
basil, oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20
minutes. Add salt, pepper and baking soda. Blend thoroughly and serve.

Recipe by: Garlic, Garlic, Garlic by Linda & Fred Griffith

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