Pesto Marinara

I love pasta because it is an empty canvas. There is infinite variety when it comes to sauce and toppings. I decided to combine two of my favorites, pesto and marinara. This is a slow cooking recipe, but have patience because it is so much better than the jarred stuff. I love adding freshness with some cherry tomatoes, and all the herb pop from the pesto.

Pesto Marinara
1/2 onion (chopped)
6 cloves garlic (minced)
1 pint cherry tomatoes (halved)
1 28oz can crushed tomatoes
4 oz basil
1 handfull spinach
1/3 C EVOO
1 tsp sugar
1 tsp dried oregano
fresh ground black pepper

1. In a medium/large saucepan heat about tsp of EVOO to medium. 
2. Add onions and cook until beginning to brown.
3. Add garlic and cherry tomatoes. Cook about 6 minutes or until tomatoes look wilted.
4. Add crushed tomatoes, sugar, oregano, salt and black pepper (to taste).
5. Turn the heat down to a simmer and cover with lid. Let simmer for about 45-60 minutes, stirring occasionally.
6. In a blender add spinach, basil (leaves only), 1 garlic clove, black pepper, and EVOO. Pulse until herbs are chopped and it is a pesto consistency (if it is too thick to pulse, spoon in some of the marinara liquid carefully and try again).
7. In the last 5 minutes of cooking add pesto and stir.