Nonas Marinara Sauce Food
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
NONNA CONTI'S MARINARA
From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.
Provided by ThatSouthernBelle
Categories Sauces
Time 40m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Heat the oil over medium-low heat in a nonreactive saucepan or skillet.
- Put the garlic in the pan, taking care not to let it brown, and cook until the garlic is soft.
- Stir in paprika or hot pepper flakes and cook for 15 seconds then pour in the tomatoes with their juices.
- Bring the sauce to a boil, reduce the heat so it bubbles in a few places, season with salt and basil and let it simmer about 20 minutes until slightly thickened.
Nutrition Facts : Calories 345, Fat 28.2, SaturatedFat 4, Sodium 28.3, Carbohydrate 23, Fiber 7, Sugar 14.1, Protein 5.2
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