Pasta with simple garlic marinara
Laura in the Kitchen · ♥ 1.8K likes · 48.4K views · 10 min video
Read about pasta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can salmazzano plum tomatoes peeled
- 16 oz Fennerigate
- 2 cloves garlic
Warm good extra virgin olive oil with smashed garlic in a pan, turning the heat down so the garlic does not burn before the tomatoes go in.
Starting the marinara: oil and garlic
Crush the peeled plum tomatoes by hand, squeezing each between the fingers and removing any hard core that will not mash, since it never softens in the sauce.
Crushing the tomatoes by hand
variation: double the sauce and keep it in the fridge or freezer; thaw in a pan while the pasta boils.
- 3 tbsp extra virgin olive oil
- basil
- salt
Add the tomatoes, a lot of basil, a good three tablespoons of olive oil per can and a good pinch of salt. Simmer about 20 minutes.
Boil the pasta in plenty of salted water until al dente, drain, and toss with some of the sauce. Remove the garlic or leave it in.
- water
- cheese
Serve with more basil on top and extra cheese on the side.