RACHAEL RAY'S MARINARA SAUCE

Rachael Ray's Marinara Sauce image

Provided by @MakeItYours

Number Of Ingredients 7

1/4 c. olive oil
8 garlic cloves, chopped
1 tsp fennel seeds
1 fresh or dried pepperoncino, finely chopped
2 28-32 oz can tomatoes
2 Tbsp fresh thyme chopped
handful of fresh basil leaves torn

Steps:

In a medium saucepan, heat the oil (4 turns of the pan) over medium heat. Add the garlic and stir for 2 minutes.
Add the fennel and chile and stir for a minute more. Hand-crush the tomatoes as you add them to the pan, then add the juices from the cans.
Add the thyme, season with salt and pepper, and bring to a bubble. Reduce the heat and simmer for 20 minutes or so.
Add the basil and simmer for 5 to 10 minutes more.
To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss the pasta with half the sauce and some of the starchy water. Serve with topped with the remaining sauce.
Makes about 6 cups