Many people call this a Marinara Sauce. My Italian mother-in-law called it spaghetti sauce. This was the spaghetti that they served as an appetizer at Sunday dinners – after the salad and before the main course.
1 – 14.5 oz. can petite diced tomatoes – plain – 100% natural
2 – 6 oz. cans 100% natural tomato paste
2 1/2 – of the tomato paste cans water
2 teaspoons garlic powder
2 teaspoons basil
Mix it up. Let it simmer 30 minutes. It’s best made the night before.
This sauce is best over Mostaccioli Rigati (with lines). We like to throw some grated mozzeralla on top of the hot sauce. It melts in just a minute or two without any extra steps!
You can also use it for chicken parmesan sandwiches, or for pizza, or pizza bread…
I like to add some browned crumbled Italian sausage for taste. In the Mediterranean style, you just add a little meat for flavor. A couple of tablespoons works fine.
