Marinara Sauce

Name: Marinara Sauce
Ingredients: ¼ cup olive oil; 2 large garlic cloves, crushed; Pinch of crushed red pepper; 3 pounds fresh plum tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice, passed through a food mill; Salt to taste; 4 fresh basil leaves, torn into bits

Chef

Michele Scicolone

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Cookbook

1,000 Italian Recipes

Published by Houghton Mifflin Harcourt

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This image courtesy of Joseph DeLeo

Garlic gives this southern Italian–style quick-cooking sauce its characteristic flavor. Neapolitans lightly crush the cloves with the side of a large knife. This makes it easy to remove the skin and opens the cloves to release their flavor. Remove whole garlic cloves before serving. I add the basil at the end of the cooking time for the freshest flavor. Dried basil is a poor substitute for fresh, but you can substitute fresh parsley or mint. This sauce is ideal for spaghetti or other dried pastas.

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low carb, low cholesterol, low saturated fat, vegan, vegetarian

Equipmentfood mill

Five Ingredients or LessYes

Taste and Texturegarlicky, herby, savory

Type of Dishpasta sauce

Ingredients

¼ cup olive oil
2 large garlic cloves, crushed
Pinch of crushed red pepper
3 pounds fresh plum tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice, passed through a food mill
Salt to taste
4 fresh basil leaves, torn into bits

Instructions

Pour the oil into a medium saucepan. Add the garlic and red pepper. Cook over medium heat, turning the garlic once or twice until it is golden, about 5 minutes. Remove the garlic from the pan.
Add the tomatoes and salt to taste. Cook 20 minutes, stirring occasionally, or until the sauce is thickened.
Turn off the heat and stir in the basil. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.