Pasta in Marinara Sauce

Spaghetti tossed in a quick marinara of shallots, garlic, crushed tomatoes, oregano and fresh basil, with a pinch of chilli. The tomatoes bring a bright, sour edge that Richberry turns sweet for a while.

Total time: 30 min
Servings: 6
Calories per serving: ≈ 400

Real ingredients
Sour turns sweet
Made to share

White bowl of spaghetti coated in chunky tomato sauce with torn basil leaves, seen from above — Tangy. Garlicky. Comforting.

Ingredients

1 lb spaghetti
2 tablespoons extra virgin olive oil
3 shallots peeled and finely chopped
4 cloves garlic, finely chopped (about 4 teaspoons)
1 can (28 oz) crushed tomatoes
2 teaspoons dried oregano
¼ teaspoon dried crushed red pepper flakes
½ cup fresh basil, chopped
Salt for the pasta water and to taste
Ground black pepper to taste
Grated Parmesan cheese to serve
Chopped fresh parsley to garnish

How to make it

Cook the spaghetti
Bring a large pot of water to a rolling boil and salt it, about 1 tablespoon for every 2 quarts. Cook the spaghetti uncovered until al dente, then save some of the cooking water before draining.
Soften the shallots
Meanwhile, warm the olive oil in a heavy saucepan over medium heat and cook the shallots for about 4 minutes, until tender. Add the garlic for 1 minute more, then about ¼ cup of the pasta water.
Simmer the sauce
Stir in the crushed tomatoes, oregano and red pepper flakes and simmer for about 10 minutes, until thickened. Add the basil and season with salt and pepper.
Toss and serve
Toss the hot spaghetti through the sauce, adding a splash of the saved water if it looks dry. Top with Parmesan and a little parsley.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry