BC (Before Children) my husband and I only cooked for the two of us. This was one of our favorite quick and simple meals; the simple pasta sauce whips up on the stove in less than 15 minutes, and makes just enough for two.We love the flavor garlic adds, and the crushed red pepper flakes give it just enough zing to be exciting.
Once the kids were born, it was knocked out of the rotation because “I don’t like tomatoes” and “it’s too spicy” became just annoying.
Every once in a while, I get the house to myself and even a meal to myself, (What?!?! Yep, it happens.) and I decided I wanted Quick Marinara. We had some leftover spaghetti noodles and some leftover cooked chicken pieces in the frig, so it was meant to be.
In retrospect, I should have left out the chicken. It interrupted the flavor of the sauce. Now, if you had some well-seasoned chicken breast on hand, it might be a different story.
Quick Marinara, with cut-up chicken breast pieces to add protein.
Quick Marinara for Two
- pasta of your choice
- 3 garlic cloves, minced
- 1 tsp. olive oil
- 1 can (14.5 ounces) Italian diced tomatoes, undrained
- 1 Tbsp. tomato paste
- 1 tsp. dried basil
- 1/8 tsp. pepper
- 1/8 tsp. crushed red pepper flakes
- 2 Tbsp. grated or shredded Parmesan cheese (optional)
- Advance preparation: Mince the garlic. (Did you know that letting minced garlic sit for several minutes before cooking may make it healthier for you? So mince it up and let it rest while you get the pasta going and heat the oil in the skillet.)
- Cook pasta according to package directions.
- Heat oil in medium skillet. Saute garlic in oil for 1 minute. Add tomatoes, tomato paste, basil, pepper, and crushed red pepper flakes. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until liquid is reduced. Serve over pasta. Sprinkle with cheese, if desired.
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