Over the weekend, I filmed a video describing why I love Italian food for the Michael Angelo’s “Share Your Taste for Italy” contest. I couldn’t believe how long it had been since I got in front of the camera! But what I couldn’t believe even more was that I have never really posted my go-to, non-recipe for marinara.
I say non-recipe, because it varies slightly every time I make it.
2 tablespoons olive oil
3 garlic cloves, crushed
6 tomatoes, cores removed and pureed in a blender or food processor
salt and crushed red pepper to taste
fresh basil and parmesan cheese
Pour olive oil in a medium-sized pot over medium-high heat. When the olive oil is warm, add the crushed garlic and let cook until it’s just starting to brown. Add the pureed tomatoes, salt, and crushed red pepper and let boil for about 40 minutes. Pour over a bed of pasta and top with basil and parmesan.
I really love how fresh this sauce tastes and how it lightens up a pasta dish. It also goes really well with spaghetti squash and turkey meatballs. And I bet it would be super wonderful over some homemade gnocchi!