Feel like a god or goddess in the kitchen by utilizing yesterday’s marinara sauce and turning it into today’s supper. Meal prep has a way of making us all feel more control in the kitchen and dare I say in life as well. Whether the marinara sauce was made yesterday or from a jar that had been previously frozen, this meal is the perfect way to revitalize it.
This meal is a feel-good vegetarian dish. The baby king oyster mushroom slices are sauteed with some red bell pepper strips, red onions and garlic before the pan is deglazed by the addition of red wine. A ”meaty” cab sauv or a “spicy” red from Spain or Italy work really well in this sauce. I would love to go into more detail with wine suggestions, but unfortunately, I don’t live with someone who makes wine for a living, only beer. For that reason, my beer knowledge has sky-rocketed past my wine knowledge (even though I typically prefer wine!). After the wine has been simmering with the vegetables for a few minutes, add the roasted marinara sauce and cook everything down for 10-15 minutes. In the last 5 minutes of cooking time, add a handful of fresh basil to boost the basil flavour that has become muted in the leftover sauce. If the sauce isn’t hot enough, feel free to add some chili pepper flakes as well; I suggest no more than ½ a teaspoon though. Finish it all off with the addition of some balsamic vinegar, enhancing and pulling together all the components of the sauce.
This dish works best with a long pasta like linguine, bucatini or spaghettini. In this case, I chose a fresh linguine that was only cooked for a couple minutes. Finish it all off with the best companion to pasta… cheese! Crumble some feta chunks and garnish with some extra basil and this wonderful “leftover” meal is ready to go. You can also omit the cheese for a vegan option.
There is only one problem with this recipe and it’s a huge issue. The recipe only uses 3/4 cup of red wine.. Now you are stuck with most of a bottle of wine to drink… oh… darn…. Just kidding it’s the best part!
I like to plan this meal for a Friday or Saturday for full enjoyment of the extra wine but I wont judge whatever works best for your schedule. This is the perfect warm meal to enjoy any night. With the majority of the work already done in the marinara sauce, you can whip this up lickety-split.
Red Wine Marinara Linguine
- Yield: 5-6 servings |
- Prep time: 10 min |
- Cook Time: 20 min |
- Total: 30 min
Ingredients:
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2 tbsp olive oil
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1/2 red onion, thinly sliced
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100 g baby king oyster mushrooms, sliced*
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1/2 red bell pepper, cut in strips
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1-2 cloves garlic, minced or crushed
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3/4 cup red wine
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3 cups roasted marinara sauce
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1/4 cup fresh basil leaves (whole or chopped)
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1/4 cup feta cheese, crumbled
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1 tsp balsamic vinegar
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350 g fresh linguine noodles**
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salt and pepper to taste
Directions:
1. Heat the olive oil in a sauté pan over medium heat. It's heated when it starts to bubble and sizzle.2. Add the red onion slices to the pan and cook for 2 minutes, stirring occasionally.
3. Add the mushroom slices and cook for 1-2 minutes before adding the red bell pepper strips. Add salt and pepper, stir and cook for an additional 2 minutes. With 30 seconds left on the sautéed vegetables, add the garlic.
4. Stir in the wine and bring to a simmer for 5 minutes. Turn down the heat if it starts to boil.
5. Stir in the roasted marinara sauce, crank the heat until the sauce starts to simmer before turning it back down to medium-low and reducing for 10 minutes. Stir the sauce occasionally.
6. With 5 minutes left on the sauce, stir in a handful of fresh basil leaves.
7. Stir in the balsamic vinegar and toss in the cooked linguine noodles. Garnish with feta cheese and fresh basil. Serve and enjoy!