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Home » Recipes » Classic Basil Marinara with Angel Hair Pasta

Classic Basil Marinara with Angel Hair Pasta

April 20, 2017 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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One of my all time favorite dinners is a classic basil marinara sauce with angel hair pasta. The absolute best I ever had was at a quaint little restaurant in a grocery store mall.

Even so, the atmosphere was romantic under dim lights and candle-lit tables and the service was impeccable. The restaurant also had a bakery and was always the go-to spot for their incredible mango tart to bring to events. I was so sad to see it close. And, it did so before I could ask for their basil marinara sauce recipe.

Basil Marinara Sauce

I've been trying to recreate that angel hair marinara recipe ever since. What was it that made that particular recipe so good? Was it the slow cooking time or the addition of some secret ingredient? I'll never really know.

But, I've tried to recreate it here as a plant based marinara sauce. This recipe uses canned whole tomatoes. I learned from an episode of  "America's Test Kitchen" that, canned whole tomatoes are better than diced.

This is because they don't have as much calcium chloride added to keep them firm. Though, they are often better than store-bought which are picked under ripe or just don't have a robust tomato flavor. Their top brand for taste is Muir Glen Organic Tomatoes.

Basil Marinara Sauce

Simple is the operant word here this angel hair marinara...

Onion, carrot, garlic, tomatoes, basil, a touch of heat and sweetness and your almost there. I even like to sliver extra garlic for little bits of joy bursting in your mouth! Also, the fresh basil is added at the end to keep it lively.

One thing about adding carrots to this basil marinara sauce is that it makes the sauce a little less red with a slightly more orange tint, but they do add sweetness.

These light and healthy plant-based recipes are a must try:

  • Curried Chickpea Rice Salad
  • Eggplant Szechuan-Style with Peppers & Mushrooms
  • Instant Pot Butternut Squash Risotto with Basil Pesto
  • Black Bean Tacos with Avocado Cream
  • Asian Noodle Salad

One of the best way to crush the whole tomatoes is with your clean hands, because it doesn't add any air. But, you can use an immersion blender.

Don't let the onions brown, but only become translucent and soft and add the chopped garlic after a few minutes it keep it from burning, as well. The sweetness from the onions is a perfect flavor in this angel hair pasta sauce recipe.

Use this as a plant based spaghetti sauce. It can be used with anything that calls for a tomato basil marinara sauce like lasagna, or this recipe for Pasta Puttanesca with Spinach. It'd even be great as a topping for baked potatoes. And, kick up the nutrition by adding roasted or steamed vegetables or even greens.

I'd love to hear your feedback in the comments below for this Classic Basil Marinara Sauce recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!

Print Recipe
Classic Basil Marinara with Angel Hair Pasta
Simple but super tasty with slivers of garlic and fresh basil. A great addition to your recipes.
Basil Marinara Sauce
Votes: 13
Rating: 3.92
You:
Rate this recipe!
Add to Meal Plan:
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 1 lb angel hair pasta whole wheat or other pasta per your taste
  • 1 medium onion diced
  • 1 medium carrot diced
  • 4 cloves garlic minced
  • 1 clove garlic sliced
  • 1 28 oz. can whole tomatoes
  • 1 tsp dried basil
  • 10 fresh leaves fresh basil julinenned
  • 2 tsp maple syrup
  • 1 pinch red pepper flakes
  • sea salt and pepper to taste
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 1 lb angel hair pasta whole wheat or other pasta per your taste
  • 1 medium onion diced
  • 1 medium carrot diced
  • 4 cloves garlic minced
  • 1 clove garlic sliced
  • 1 28 oz. can whole tomatoes
  • 1 tsp dried basil
  • 10 fresh leaves fresh basil julinenned
  • 2 tsp maple syrup
  • 1 pinch red pepper flakes
  • sea salt and pepper to taste
Basil Marinara Sauce
Votes: 13
Rating: 3.92
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Saute the onion in about 1/4 cup water for a few minutes. Add the minced garlic, carrots, and continue to cook until translucent and soft.
  2. Add the dried basil, red pepper flakes and whole tomatoes, using your hands to crush or an immersion blender.
  3. Add the maple syrup and salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered for about 20 minutes.
  4. Add fresh basil and stir. Taste to see if you need more seasonings.
  5. Cook pasta according to the package directions. Drain and add pasta to the pan and toss to coat with the sauce. Add addition basil to the plated pasta, if desired, with a few slices of garlic.
Nutrition/Notes

Nutrition Facts
Classic Basil Marinara with Angel Hair Pasta
Amount Per Serving
Calories 258 Calories from Fat 17
% Daily Value*
Total Fat 1.9g 3%
Saturated Fat 0.3g 2%
Cholesterol 0mg 0%
Sodium 123.6mg 5%
Total Carbohydrates 55g 18%
Dietary Fiber 7.6g 30%
Sugars 8.4g
Protein 9.6g 19%
Vitamin A 24%
Vitamin C 13%
Calcium 7%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Christmas, Father's Day, Gluten-Free, Halloween, Hanukkah, Main Dishes, Plant-Based Recipes, Sauces & Condiments, Valentine's Day

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Reader Interactions

Comments

  1. Chidi

    March 15, 2017 at 6:46 am

    The sauce should be ready before the pasta.

    Reply
    • Diane Smith

      March 15, 2017 at 11:03 am

      Hi, I can see how that would be better so that the pasta is nice and warm and ready for the sauce. I moved it to the last step 🙂

      Reply
  2. Melissa

    July 17, 2017 at 8:06 am

    Where exactly do you add the carrots?

    Reply
    • Diane Smith

      July 17, 2017 at 9:40 am

      Oops, missed that. You add them right after the garlic. I updated the recipe. Thanks for letting me know 🙂

      Reply

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