Marinara sauce likes you just the way you are
Marinara sauce is a prize. So easy. Made with the simplest ingredients and still everyone’s tastes so different. Chunky, smooth, spicey, it’s a signature dish all the way! I’ve been working on mine. It’s not consistant…yet. Some days I like it better than others but then somedays I like myself better than others. Lucky for tomatoes, I’ve learned not to give up!
- extra virgin olive oil
Let them get fragrant and soft.
- From there add crushed tomatoes.
After that, I go for:
- red pepper (go light, you can always add more)
- fresh herbs
Experiment with different brands of tomatoes, they all taste different. If there’s a restaurant you love. Sneek a peek at the tomato can label. That’s the biggest taste factor right there. Anchovy might scare you but they add depth like crazy.
- Kosher salt to taste, pour over pasta and finish the dish with freshly grated parmigiano reggiano or pecorino romano. Soooo good!
Here’s a little tip I learned from a friend that cooks all things italian…Throw plenty of salt (I do a Tablespoon plus) into your boiling water. That makes the noodles taste good even before the sauce!
If you go for it, which I think you should, let me know how it turns out. Ciao!