So many people go out for Italian food that is average at best. You can make your own at home and it’s so much better. Here’s a recipe for a basic marinara that is fast and amazing.
Ingredients
1 28 oz can Muir Glen Whole Tomatoes
2 Tbsp Extra Virgin Olive Oil
1 tsp Salt
1 clove Garlic, peeled and crushed with side of your knife
Freshly ground Black Pepper
1/2 Onion, peeled and dropped in whole.
1 sprig fresh Basil
2 Tbsp Extra Virgin Olive Oil
1 tsp Salt
1 clove Garlic, peeled and crushed with side of your knife
Freshly ground Black Pepper
1/2 Onion, peeled and dropped in whole.
1 sprig fresh Basil
Put tomatoes in a saucepan, crush them with your hands. Add all other ingredients and gently simmer for one hour. Fish out the onion, garlic and basil and serve sauce over a high quality pasta like De Cecco Penne, Rigatoni or Spaghetti and sprinkle with Parmesano Reggiano.
Hint: If you want to really make it amazing, finish it off in the pan with a little of the reserved pasta water. Just undercook the pasta by about two minutes. Use a Pyrex measuring cup to dip out about 3/4 cup of the boiling pasta water. set aside. Drain the pasta and add it back to the original pan and add a little bit of marinara and continue cooking on low heat for two minutes adding the pasta water a little bit at a time and finish with cheese.
The Louisville Chef 