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Pasta With Marinara Sauce

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SF Gate
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nut free vegetarian memorial day italian


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The Sauce

5 tablespoons extra virgin olive oil

2 garlic cloves, peeled and smashed

1 yellow onion, cut into 1/2- to 1-inch slices

3 to 4 celery stalks (light green inner stalks only), cut into 1/2- to 1- inch slices

1 teaspoon fine-grain sea salt

1 scant teaspoon freshly ground black pepper

1 teaspoon dried Italian seasoning

1 (28-ounce) can + roughly half of a 14-ounce can of San Marzano tomatoes (35 ounces total), liquid reserved

1/2 cup water or chicken broth, as needed

Leaves from 1 small bunch of basil

To Serve

6 quarts water

1 tablespoon table salt

1 pound De Cecco angel hair, linguine, penne rigate, fusilli or rigatoni pasta

1 tablespoon butter

Freshly grated Parmesan cheese

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