Rachael Ray's Marinara Sauce

By catgirl

Ingredients

• 1/4 cup olive oil
• 8 garlic cloves, chopped
• 1 tsp fennel seeds
• 1 fresh or dried pepperoncino, finely chopped
• 2 (28-32 ounce) can San Marzano tomatoes
• 2 tbsp fresh thyme, chopped
• handful fresh basil leaves, torn

Details

Adapted from droz.com

Preparation

Step 1

In a medium saucepan, heat the oil (4 turns of the pan) over medium heat. Add the garlic and stir for 2 minutes.



2. Add the fennel and chile and stir for a minute more. Hand-crush the tomatoes as you add them to the pan, then add the juices from the cans.



3. Add the thyme, season with salt and pepper, and bring to a bubble. Reduce the heat and simmer for 20 minutes or so.



4. Add the basil and simmer for 5 to 10 minutes more.



5. To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss the pasta with half the sauce and some of the starchy water. Serve with topped with the remaining sauce.



Makes about 6 cups