Go To Authentic Marinara Sauce

My husband does a golf league every Tuesday after work in the summer. I made this last night and texted him a picture to tease him and let him know the girls and I were enjoying a good dinner! He came home starving and finished it off….along with a bowl of cereal and an ice cream bar. He still eats like a ten year old. Given that he is in his thirties, I guess that’s just the way he is and I should be happy that at least the likes my cooking. Anyone who is busy but wants a good meal at home needs to bookmark this recipe. With a few quality ingredients, this sauce comes together in no time, and it is versatile. Last night I mixed it with penne pasta and my girls ate it up.

Go To Authentic Marinara Sauce

Ingredients: 

¼ cup extra-virgin olive oil
8 garlic cloves, finely chopped
1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
kosher salt
red pepper flakes
10 fresh basil leaves, torn into small pieces
freshly ground black pepper

Directions: 

Heat the oil in a nonreactive saucepan over medium heat. Pour garlic in and allow to brown lightly, about 2 minutes.

Pour the tomatoes and their liquid into the oil. Bring to a boil, and season with 1 tsp. salt and 1/4 tsp red pepper flakes. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.

Adapted from Lidia’s Italy 

Marinara is a quick sauce that simmer while you can cook the pasta and finish dinner. I like to pour the cooked noodles directly into the saucepan and toss before dishing it out in bowls.

Marinara is a quick sauce that simmer while you can cook the pasta and finish dinner. I like to pour the cooked noodles directly into the saucepan and toss before dishing it out in bowls. A little starchy pasta water helps to thicken pasta sauces.

IMG_3700

San Marzano plum tomatoes come from Italy and are sweet and have low acidity. I keep a can of these in my pantry and most all markets carry them now.

Bueller? Bueller? Anyone?

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