Here is a Classic Recipe of mine, Classic Marina Sauce, if you have any questions or feedback, I’d love to hear from you.
I love having this in the house, It is usable in so many ways. I double and triple this to have extra to freeze. I will share some ideas of how to serve it beneath the recipe. This is my version of a recipe I grew up with my great grandmother making! I am Italian, with my family coming from Naples & Bari, this recipe will vary based on the region of Italy you are from.
I think a really good saute pan helps to perfect this recipe. I like one that can go from stove to oven, but it is not necessary. If you are looking for one, here is a great and affordable option, this one.
Remember, I will try to keep these recipes, super simple and not many ingredients!
INGREDIENTS: This is a double batch, so you will have extra for sure!
2- 28-ounce can whole crushed tomatoes. I use Progresso or Tuttorosso, most often.
3-4 turns of olive oil around the pan. If you want to measure, 2 tablespoons
8 whole garlic cloves , peeled and then smashed with a knife ( using a large knife, press down on the garlic clove)
Fresh basil – chopped
Fresh parsley – chopped
salt and pepper to taste
To Prepare:
Heat oil in a medium heavy pot over medium heat
When hot, add chopped garlic and saute, it will smell delicious! Don’t let it burn, it should get light brown- Approx 2 minutes
Add crushed tomatoes, this may splatter, so step back!
Add fresh basil and parsley- stir
Add salt and pepper to taste
Reduce heat and simmer, stirring occasionally, let cook about 20 minutes
You can make this ahead of dinner time and you can freeze as well.
Suggestions :
Serve over pasta
Serve over chicken cutlets add mozzarella to cutlets and you have parmesan
Serve over eggplants and mozzarella and you have parmesan too
Use as pizza sauce and make your own pizza
TIPS For making pasta!
Use a large pot to boil water so the pasta has room to grow
Do not add salt water until the water boils, so it doesn’t stick to bottom
For al dente pasta, cook about 1 minute less than time suggested on bag/ box
Save some of the water after straining pasta, in case you want to add some to sauce and thin a little. This water has starch from the pasta in it, so it adds some body
Up Next Recipes- Meatballs, Banana Bread & Chili
*This contains some affiliate links for some of my favorites in the kitchen