MAIN DISHES MY ITALIAN PASTA SAUCES AND GRAVIES

STEVE’S PERFECT MARINARA SAUCE

STEVE’S PERFECT MARINARA SAUCE

It’s simple, easy and comes out perfect every time!

Serves 4

2 T. olive oil

2 T. fresh, peeled, finely chopped garlic

½ t. salt

12 twists freshly ground black pepper

2 T. sweet red roasted pepper juice; the juice that comes in a jar of sweet red roasted peppers; reserve peppers for other recipe

2, 8 oz. cans tomato sauce

½ t. ground fennel seed

¼ t. ground allspice

1 t. dried basil

½ t. sugar

28 oz. can petite diced tomatoes including liquid

In large skillet, heat olive oil over low heat.

Add garlic, salt and black pepper. Mash garlic a little in the pan with the back side of a fork. Do not brown garlic.

Immediately add sweet red pepper juice and tomato sauce. Stir well.

Add fennel, allspice, basil and sugar. Stir well, then cook for about 5 minutes.

Add petite diced tomatoes, stir, then cook on low heat, uncovered for about 20 minutes. Do not boil.

Cook dried pasta of choice till tender. Drain well, lightly oil and toss. Spoon onto plates, spoon sauce over each serving and serve.

Notes: This marinara doesn’t require a lot of cooking. The petite diced tomatoes are used to inject some texture to the sauce; the larger diced tomatoes would inject too much texture; you want a marinara, more sauce-like than chunky. They create a perfect texture for a great marinara!

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