Categories: Pasta

Ingredients

• 2 32-oz. cans crushed tomatoes
• 2 garlic cloves
• 1 medium onion, peeled and halved
• 2 stalks celery, cut in half
• 2 carrots, peeled and cut in half
• 1/2 t. kosher salt
• 1/2 t. pepper
• 2 dried bay leaves
• 2-3 T. butter
• 5 basil leaves
• 1 lb. fusilli pasta
• 1 C. Parmesan cheese plus extra for serving

Directions

1. In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, onion, celery, carrots and garlic. Turn off the heat; add the butter and fresh basil leaves.

2. If you like a more fine texture, purée in batches or use an immersion blender to desired consistency. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm over medium heat before using.

3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and place back in the cooking pot. Toss with the Parmesan cheese and coat pasta well. Mix in marinara sauce, and serve.

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