Quick Pesto Marinara

I whipped this up the other night to have over spaghetti squash, which is not exactly a complete substitution for actual noodles, but it is better on the daily calorie count so...anyway--this sauce is very good! I don't know why I never thought to put some pesto into the marinara before but it added lots of great flavor.

Next time I'll double or triple this and freeze the leftovers.







Quick Pesto Marinara

1 Tb. olive oil
1 green bell pepper, chopped
1 small onion, chopped
4 garlic cloves, pressed or minced
6 oz can tomato paste
14.5 oz can crushed tomatoes
14.5 oz can tomato sauce
2-3 tsp. italian seasoning
1/2 tsp. sugar
dash of crushed red pepper
2-4 Tb. pesto

Heat the oil over medium-high heat in a skillet. Saute peppers and onions for a few minutes, until soft. Add in garlic and lower heat to medium and cook a minute. Stir in tomato paste and cook a couple minutes until the paste starts to deepen in color. Add in seasoning, sugar, crushed red pepper, tomatoes, sauce and pesto. Taste and adjust seasonings.