Today we are making a lovely pasta dish, Red Wine-and-Rosemary Marinara. Jungle Boy is going to demonstrate the steps.
First, don't bother changing out of your ballet clothes. Just start pulling stuff out of the pantry. Stack them up with the honey bear on top because it's awesome.
Put on an apron when mom tells you to, then get out the biggest pasta pot because it's awesome! (I'm just quoting here.)
Use the pot filler faucet (wait for it. . .) because it's awesome! Get that water boiling for the linguine
After chopping up some onion, use the cool wooden mushroom thingy to smash the garlic to get the paper off. (also awesome - can you see why it's fun to let him cook? I never noticed how awesome everything in my kitchen is.)
Let mom pour the red wine while you cook up the onions and garlic.
Talk like the Swedish Chef while you crumble some rosemary into the sauce.
Prepare a side dish. This is not the side dish mom had in mind but it works.
Red Wine-and-Rosemary Marinara
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
3/4 cup dry red wine
2 tablespoons honey
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can no-salt-added tomato paste
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add wine and the next 7 ingredients (wine through tomato paste). Bring to a simmer; cook 20 minutes or until thick. Serve over linguine. Taste the awesome.
Cooking Light, July 1997