Marinara

Ingredients

1 large can of imported whole peeled tomatoes*
7 or 8 large gloves of garlic
EVOO
Red pepper flakes
A big bunch of basil
Salt

Instructions

One of the simplest recipes - -  yet I find that so many people are too intimated to make it from scratch. This is the one recipe I get asked about most. 

Italian recipes often have few, very fresh, hi quality ingredients. We take our food seriously - have you ever been to an Italian restaurant and gotten the 'stink eye' when you asked for "more grated cheese", or for "something on the side"...? 

Food and eating is so huge that  "take out" isn't really a thing in Italy...food is meant to be cooked and eaten then and there! I couldn't agree more.

Here is my go-to recipe for a simple marinara sauce. Full disclosure, it's taken from one of my favorite Italian cookbooks - Lidia's Family Table by Lidia Matticchio Bastianichi. Just 6 ingredients. So simple.

Prep

Put a large pot of salted water to boil. (when using fresh pasta always add extra salt)

At the same time

In a large mixing bowl, pour tomatoes in and use both hands to squeeze them until they're broken into little bits.

In a pan, heat up EVOO and add garlic and red pepper flakes

Cook until garlic is sizzling and lightly golden

Add the tomatoes

Fill the empty tomato can 1/2 way with pasta water and add to tomatoes.

Add Basil bunch and swish around until it's covered with sauce. Bring to a boil and then cover and let simmer for about 20 minutes

Remove and throw away the basil bunch

Salt to taste (remembering you added salted pasta water already)

Add your pasta right into the sauce pan, grate lots of cheese over it, mix it all together and let continue to cook on very low flame 5-8 minutes

Add a dollop of fresh ricotta (optional)

Pair with a bottle of red vino!

Chef’s Notes

* With all dishes it's all about the ingredients! When using canned tomatoes ALWAYS use the best quality. The simple truth is that tomatoes grown in Italy are the best - better soil, better climate etc....The Mutti-Parma brand is my favorite. They're hard to find but worth the hunt...I buy them by the case at Eataly, you may have some luck in your area with their store locator. If you can't find them opt for a San Marzano tomato. Remember - If the can doesn't say "Imported from Italy", it isn't...🥴 If interested you can read more about the Mutti family and history.