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Marinara with White Wine

Marinara with White Wine

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Buffy Sullivan

This is a rich marinara with white wine and anchovies. It's rather soupy, so simmer it as long as it takes to reach your desired consistency.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. Pour in the wine, and simmer until reduced by half. Meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.
  2. Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.
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Reviews

Cindy Capps Lepp
18
7/26/2011

Great recipe! I used fresh tomatoes plus a can of tomatoes with chiles for a little zip! I served over a bed of aldente thin spaghetti this time but this would be great on homemade pizza crust or french bread as a Bruschetta! Just add some cheese! You must love anchovies for this one, scale down the anchovies if you have any doubt!

Annabel
0
9/15/2014

I tried it last week when we were staying with my son, who asked for marinara sauce. I wouldn't have done it otherwise because my husband professes not to like pasta. This has converted him! I'll make it again this week, because I can't get the memory of it out of my mind! We couldn't taste the anchovies, it just had a deep flavour, and I used the rest of the anchovies on top.