An Easy (And Delicious) Marinara Recipe
Yesterday, at 4:30 pm I realized that I had forgotten to pick up something for dinner when I was at the store earlier in the week. I had only a few minutes to get to the grocery before I picked up the boys and I found myself craving pasta, but not really sure of what to make. I've had this marinara recipe saved on my phone for months and I thought it looked easy enough (and required very few ingredients) so I gave it a whirl. You guys, It was hands down one of the best (and easiest) sauces I've ever made. In under 15 minutes we had dinner and the only problem was that I didn't make enough once Liam got a taste! This one will definitely be going in the weekly rotation.
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
- 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). (Note: I added in a few ciliegine mozzarella balls which got super melty. So, so good).
I wish you all a wonderful weekend! Xx