That's the busiest marinara recipe I've ever seen.
All you need is garlic, roma tomatoes, and basil (and a touch of salt and pepper).
Sauté the garlic in butter, add the tomatoes (by crushing them), and let thicken while poaching a sprig or two of basil in the mixture. I like to use 4 cloves of garlic per pound of tomatoes, but you could use more or less depending on how you like your garlic.
edit: And quit complaining. If you can make a better recipe, post it up!
Ok, I prefer mouclade. It's mussels with a curried cream and wine sauce from the La Rochelle area if France.
Start out by steeping a few strands of saffron in a tablespoon of warm water.
Put around 3lbs mussels into a large pan (woks are ideal for this) together with a glass of white wine and cook over a high heat for 3-4 minutes until the mussels open.
Strain the mussels over a pan so you can use the cooking liquor later. Keep the mussels warm while you complete the dish.
Put a knob of butter into the wok along with 1/2 a teaspoon of curry powder, a finely chopped onion ( i tend to use a couple of shallots instead) and 2 cloves of garlic, again finely chopped.
Cook gently for a couple of minutes then (optionally) add a dash of cognac.
Return all bar the last bit of the cooking liquor to the wok (the last bit might be gritty) and add the saffron liquid.
Cook for another 2-3 minutes before adding 1/2 a pint of cream or creme fraiche.
Cook for another 3 minutes, season to taste then add some chopped parsley and pour over the mussels in a dish.
Serve with crusty bread.
Takes about 12 minutes from start to finish and it's wonderful.