Christina Minutillo, author of the new cookbook/memoir cooking with italian roots, shares her grandmother's recipe for marinara sauce. This sauce, easy to make and use as a base for so many Italian and Italian-American dishes, is a main ingredient in her "Gram's Pizzelle with Marinara Sauce," which she includes and writes about in this excerpt from her excellent new book.
Marinara Sauce
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
2 tbsp 2 olive oil
4 4 fresh garlic cloves, peeled and minced
2 28 oz cans 2 28 oz crushed tomatoes
6 6 fresh basil leaves, torn
1/2 cup 1/2 grated parmesan cheese
1 tsp 1 salt
Directions
- Coat the bottom of a medium saucepan with olive oil and heat on medium-low on the stove top.
- Add the garlic and sauté just until sizzling and aromatic.
- Add the crushed tomatoes to the pan.
- Rinse the cans with a little water, about ¼ of the can, and pour into the pan.
- Add basil, grated parmesan, and salt and stir.
- Increase heat to medium and bring to a slow boil while stirring.
- Then reduce heat to low, cover, and allow to simmer for 20-30 minutes.
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