Strawberry Marinara 
Category:
Yes, strawberries instead of tomatoes! I brought too many strawberries from the cutest farmer at the farmers market and needed something new!
Easy
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PrintIngredients
For 4 Servings
Recipe
- 2 pints fresh strawberries, hulled and sliced in half
- 1 tablespoon olive oil
- 1 .66 oz container of fresh basil, leaves picked and chopped
- 3 sprigs rosemary, leaves picked
- 1 large onion, chopped
- 4 cloves garlic, minced or crushed
- 1/4 teaspoon red crushed pepper or more to taste
- Salt and pepper ( I also used a little bit of Lawrys Seasoning Salt)
- 1 cup red wine
- 2 tablespoons brown sugar
- 1 pound spaghetti ( or noodle of your choice)
- 9 ounces mozzarella cheese, torn into pieces
Strawberry Marinara Directions
- In a large skillet, heat olive oil, then add garlic and fry for 1 minute. Then add rosemary and basil and cook for another minute. Add onion and mix well. Cook for another 1-2 minutes. Add red crushed pepper, salt and pepper, mix well. Add the wine and cook for 30 seconds. Add the strawberries and brown sugar. Mix well. Reduce heat to low or simmer and cook for 15-30 minutes.
- While the marinara is cooking, cook the pasta in boiling salted water till al dente. Reserve 1/2 cup of the pasta water and drain out the rest.
If needed, add the reserved pasta water to the marinara (if you feel you want more liquid).
Put marina over pasta on individual plates. Top with mozzerella. Enjoy!
Add strawberries to a blender and blend well till the consistency of sauce. Set aside.
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