Chef Sebastiano's Marinara Sauce

Chef Sebastiano's Marinara Sauce

Aglio e olio

Aglio e olio

Marsala Sauce and Penne Marinara

Marsala Sauce and Penne Marinara


Sebastiano's Marinara Sauce

(3-4 servings)


1/4 Cup Garlic

1/8 Cup Onion

1 Whole Carrot


Finely chop the above ingredients.

Saute in 1/4 cup Olive Oil until vegetables are tender.  Then add:


28 oz Crushed Tomatoes

2 Cups Water

1/2 cup Wine


Bring to a rolling boil, lower heat to medium but keep sauce boiling for 20 minutes to 30 minutes.  Stir often to prevent any sticking on the bottom. 


Add 2 Tbsp - 3 Tbsp of Sebastiano's Italian Garlic Seasoning.  

Optional, add a handful of fresh chopped basil.


If Sauce appears to thick, add 1/4 cup of water at a time until reaches desired consistency.


Delicious Marinara Sauce in a matter of minutes!!!

Aglio e Olio

If you're tired one night, this is the dish for you.


Boil a pot of water with a little Olive Oil.

Add pasta and boil until desired doneness.




Toss with Extra Virgin Olive Oil and

Sebastiano's Italian Garlic Mix to Taste.


That's it, you're done!


You can always add fresh herbs, vegetables, seafood or meat if you're in the mood.  i.e.  Minced Garlic, Chopped Parsley, Sautéed Vegetables, Shrimp, Grilled Chicken.


Make your favorite cutlet:  

Chicken, Veal, Pork Chop, Eggplant


Place a small amount of Marinara Sauce in the bottom of a baking dish.  (1/8")

Place cutlet on top.  

Spoon a little sauce on top of each piece.  

(Don't cover your cutlet with sauce all the way to the ends. Let some of the coating be on the sides all around the top so it doesn't get mushy.)


Top with Mozzarella Cheese.  

Bake in 400 oven until cheese melts.