Chervil adds a licorice-like taste to the basic marinara, and the red pepper gives it an extra kick. Use this sauce on whole-wheat noodles, bake it with chicken, use it to top a home-made pizza. Note: fresh chervil is quite potent, so don’t overdo it.
1 medium onion, diced
2-3 cloves of garlic, chopped fine
about 1/4 cup fresh basil, sliced thin (chiffonade)
bunch of fresh chives
small bunch of fresh sweet marjoram or oregano
small bunch of fresh chervil
small bunch of fresh rosemary
1 can (15 oz.) of tomato sauce
pinch of crushed red pepper (or more according to your taste)
1/2 – 1 tsp. salt
Use kitchen scissors to snip the chives, sweet marjoram, chervil and rosemary. Over medium heat, sauté the onions until they’re almost translucent. Add the garlic and stir. (Watch closely to make sure it doesn’t burn.) When the onions are fully cooked, add the tomato sauce and the salt and pepper, stirring often. Let it simmer on a very low setting for about ten minutes. Add the fresh herbs and let it simmer for another five minutes. While it’s simmering, taste it–if it’s too tart, add a pinch of white sugar.
Enjoy!
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Tags: chervil, fresh herbs, italian, marinara sauce, pasta
