Make a Difference Marinara and Pasta

Ingredients

• 58 ounce tomatoes crushed canned
• 1 teaspoon rosemary leaves fresh finely minced
• 2 teaspoons thyme leaves fresh minced
• 2 cloves garlic with the side of a knife blade and minced crushed
• 2 tablespoons grapeseed oil 
• 1 medium onion minced
• 1 pound penne pasta 
• 6 servings salt and pepper black freshly ground

Equipment

• pot

Directions

1. Heat grapeseed oil over medium heat in a saucepot.
2. Saute onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes.
3. Boil pasta until al dente.
4. Drain well and serve with sauce.