Nourish

The Remix: How to Adapt Marinara to Create Three Unique Sauces

In our new video series, The Remix, we’ll show you how to take baseline ingredients and easy transform them into other versatile items. Up first, marinara.

In the kitchen, efficiency is key. Whether you’re planning and prepping dinner, or preparing leftovers, it’s good to have adaptable items that act as MVPs come meal time. In our new video series, The Remix, we’ll show you how to take baseline ingredients and easy transform them into other versatile items. Up first is marinara sauce. In the video above and instructions below, we’ll show you how to make vodka sauce, arrabbiata, and puttanesca in a few simple steps.

INGREDIENTS
1 minced garlic clove
1 15-ounce can crushed tomatoes
¼ teaspoon dried oregano
1 tablespoon olive oil
kosher salt
black pepper

½ cup vodka
⅓ cup heavy cream

¼ cup chopped onion
¼ cup white wine
¼ teaspoon each of dried Italian herbs—oregano, basil, parsley
½ teaspoon crushed red pepper flakes

1.5 tablespoons capers
¼ cup chopped Kalamata olives
1 chopped anchovy fillet
½ teaspoon dried oregano

EQUIPMENT
medium pot

INSTRUCTIONS

For Marinara:
1. Sauté Garlic: Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add garlic and oregano and saute until fragrant, 1-2 minutes.

2. Simmer Sauce: Add crushed tomatoes to pan with garlic and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until flavors are melded, about 7 minutes. Remove pan from heat. Taste and add salt and pepper as needed.


For Arrabiatta: Add ¼ cup chopped onion, ½ teaspoon crushed red pepper flakes, and ¼ teaspoon each of dried Italian herbs—oregano, basil, parsley.

For Vodka Sauce: Add ½ cup vodka and ⅓ cup heavy cream.

For Puttanesca: Add 1 tablespoon capers, 2 tablespoons chopped Kalamata olives, 1 chopped anchovy fillet, and ½ teaspoon dried oregano.

in Nourish

tags marinara

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