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In under an hour you can have this Angel Hair Creamy Marinara Recipe on the table.
I am what you call a pasta girl. Always have been, always will be. Italian food is one of my favorites. All that garlic, oh and the cheese and carbs.
My best friend Cassie and I are obsessed with the Local Italian. We frequent it way too often, bread, pasta, tiramisu? Sign us up!
I also love cooking at home, hence this blog. I’ve used Barilla pasta for years, like this lasagna I made a few years ago. The pasta is always spot on. I tend to stick to brands and become a brand snob once I know they are trustworthy. The pasta tastes good and is fairly priced. Yup, I am Barilla snob.
When we have a girls night in we tend to eat cheat foods. Mainly because I love to cook or prepare cheat foods. Nothing beats cheese and crackers to start, with of course some salami, prosciutto or pancetta. Then pasta, because pasta. And garlic bread, because I would eat garlic bread for every meal if I could. Theres a garlic bread lovers Instagram account that just makes memes of garlic bread lovers, it makes me and my friend Nicole laugh!!
Let’s be honest though, girls night in would not be complete without wine. I’m not a wine snob but I ain’t drinking that $2 stuff. And when I am making a sauce, I love to add some wine in it. Cooking with booze is the best. It forces me to crack open the bottle before guests arrive, my rough life.
I tend to go for more approachable wines, for white I love a good fruity wine with those buttery vibes. So grabbing a bottle of the Clos du Bois Chardonnay was perfect. It went perfectly in this sauce and perfectly in my wine glass. Only problem was there seemed to be a leak in my wine glass, I had to keep refilling. Oops!
This Creamy Marinara with Angel Hair was perfect. With less than an hour between getting home from work and the girls coming over I was able to create a fabulous dinner. And guess what freezer leftovers of the sauce paired with the Barilla Angel Hair that takes a whopping 4 minutes to boil, BAM easy peasy leftovers!
So for your next girls night, be the talk of your table And enjoy this Angel Hair Creamy Marinara
Creamy Marinara with Angel Hair
- 1 Medium Yellow Onion, finely chopped
- 1/4 cup Extra Virgin Olive Oil
- 3 cloves of garlic, minced
- 2- 28oz Cans of San Marzano Tomatoes
- 2 Tablespoons Dried Oregano
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
- Sprinkle of Red Pepper Flakes
- Handful of Fresh Basil, torn into small pieces
- 3/4 cup Clos du Bois Chardonnay
- 1 Cup Heavy Cream
- Handful of Fresh Basil Leaves, torn into small pieces
- Barilla Angel Hair
- 1 Head of Roasted Garlic
- French Baguette
- Parmesan Cheese
- In a large skillet over medium low heat add olive oil and onion. Cook for 6-8 minutes until the onions begin to turn translucent/ brown a little, stirring every so often. Add the garlic and let cook for 30 seconds to a minute.
- Add in the canned tomatoes, not the tomato juice. Turn heat up to medium high and let the tomatoes sizzle for 2-3 minutes. Add in tomato juice, dried oregano, sea salt, black pepper, red pepper flakes, basil and Clos du Bois Chardonnay. Break up large tomatoes. Let simmer over low heat for 20-30 minutes, stirring occasionally.
- Using an immersion blender or by pouring into a blender, break sauce up. Then add heavy cream and let simmer until ready to serve. (Sauce can be prepared ahead of time and reheated on stove)
- Bring a large pot filled with 4-6 quarts of water to a boil. Add in Barilla Angel Hair and boil for 4 minutes. Drain pasta then dish up dinner.
- Turn broiler on. In a small bowl mix together the roasted garlic and butter. Spread generously on the bread then sprinkle parmesan on top. And place under the broiler until cheese has melted. (Bread can be prepared ahead of time up to placing bread under the broiler)
Want more pasta ideas? Check out this Barilla website or Check out Barilla’s Pinterest