Perfect Marinara Print Email

A perfect marinara is made just the way YOU like it! Trust your tastebuds, and remember; more isn’t necessarily better. The secret? Just a few GREAT ingredients and attentive cooking – it’s the Italian way!

Olive oil (Picual olive oil preferred)
Garlic, minced or mashed
La Bella San Marzano tomatoes; or ripe tomatoes, peeled, seeded and chopped
Fresh oregano leaves, chopped
Pinches of crushed red pepper
Sea salt and fresh ground black pepper

Heat a large saucepan over medium heat and add one part olive oil. Immediately add garlic and sauté to a light brown – remove and discard. Add about 4 parts tomatoes and fresh or dry oregano leaves to taste. Cook over medium heat until most of the liquid evaporates and the sauce marries. Season to taste with salt and pepper. Toss with pasta and serve.

*Variations: Try starting with chopped pancetta or Italian sausage, sauteed onions or veggies. Also delicious with capers or other herbs such as basil, mint, and / or parsley. Fabulous with red wine or marsala added with tomatoes. - Chef Michaelangelo (mick) Rosacci,