Egyptian Garlic & Coriander Chunky Marinara

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Total Time
17mins
Prep 2 mins
Cook 15 mins

This is the sauce from a salmon recipe from Ana Sortun's book "Spice: Flavors of the Mediterranean." It's served with pan-seared salmon, but would be nice as a pasta sauce as well (though I *really* recommend it with salmon!). This sauce can be made vegan if you omit the butter (in that case, add a little more olive oil). The book suggests using cilantro as a garnish instead of parsley, if desired, which makes sense, considering the coriander...

Ingredients Nutrition

Directions

  1. Melt butter and olive oil then add garlic
  2. Stirring constantly, saute until garlic is toasted a golden brown.
  3. Add in tomatoes and coriander and stir until heated through.
  4. Season with salt and pepper to taste.
  5. Immediately add the sauce to your dish (pan-seared salmon, pasta, what-have-you).
  6. Top each serving with desired amount of chopped peanuts and parsley (or cilantro).