It is just 3 weeks into the school year now and we’ve already hit full capacity with our schedules – how on earth did that happen so fast!? Between work, school commitments, volleyball, and baseball we are currently scrambling to stay on top of just about everything – dinner included! Thank goodness I have an arsenal of easy recipes that help me get dinner on the table fast without compromising on flavor, like this Easy 5-Ingredient Marinara.
I have a handful of recipes like this weeknight pasta sauce that are an intregal part of ensuring our weekly meal time rotation is a success when it comes to getting ONE dinner that EVERY type of eater in my family actually likes on the table at night! Look, I am all for testing out new recipes and flavors, but in my house I save those culinary adventures for the weekend and stick with what I know during the week.
Bottom line, simple food sells with my kids and on hectic weeknights they get what they want!
Here is all you need to know, 5 ingredients + 30 minutes = pasta perfection! Make it, batch cook it, toss it with your favorite pasta, top your pizza, dunk your cheese sticks, or thin it with some broth and sip on it like soup! It doesn’t matter to me how you eat it, just MAKE IT!! I’m begging you – it’s a total winner and your family shouldn’t be without it any longer.
If you’ve made our Easy Weeknight Pasta Sauce or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more.Print
Easy 5-Ingredient Marinara
This recipe easily doubles or triples and the sauce while brilliant for pasta can be used for pizza sauce, thinned with broth for a simple tomato soup, or it can even be used to replace half the water when cooking Basmati rice to make the base of a pretty darn incredible Spanish Rice!
- Prep Time: 2 min
- Cook Time: 28 min
- Total Time: 30 minutes
- Yield: serves 5 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
1 (28-ounce) can diced tomatoes
1 red onion, halved and peeled
4 tablespoons butter, divided into quarters
1 bouillon cube, we use vegan “beef” flavored, but any will work
1/4 cup soaked, drained raw cashews, optional. *** See note***
coarse kosher salt and pepper to taste
To serve: your favorite pasta cooked to perfection! We use Pamela’s Gluten Free Spaghetti!
In a medium sized saucepan with a tight fitting lid combine the tomatoes, butter, bouillon cube, cashews, and the onion halves cut side down. Season well with salt and pepper. Place the lid on the pan and turn to medium heat for 10 minutes. Stir, replace the lid and cook for another 10 minutes. Stir, replace the lid and cook for 8 minutes more. Remove from the heat and allow to cool slightly before removing the onion halves, discard or chop and serve as a side, then blend the sauce with either a high speed blender or an immersion blender.
Serve over pasta or however you would typically use jarred tomato sauce.
***Raw cashews || These are used to thicken the sauce when you blend it. If you don’t have them or have an allergy it is ok to not use them. Simply omit thermal together. The sauce will be thinner, but will still be delicious.