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INGREDIENTS:
3 whole cloves of garlic
3 tablespoons of olive oil (preferably extra-virgin)
1 28-ounce can of San Marzano Italian plum tomatoes
2 teaspoons dried oregano (optional)
salt and freshly ground pepper to taste
2 tablespoons of Italian flat-leaf parsley, minced
3 to 4 fresh basil leaves, slivered
fresh Italian flat leaf parsley, chopped
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METHOD for Marinara:
- In a 10 or 12 inch open skillet, sauté the garlic in the olive oil over medium
heat just until golden (being careful no tot burn it); discard the garlic.
- Remove the pan from the flame.
Put the plum tomatoes into the pan and break them coarsely with a fork (or add crushed tomatoes, if using them).
- Add the seasonings and herbs and return to low heat,
simmering for 20 minutes.
TIPS: This sauce can be used in many other recipes such as Eggplant
Parmigiana, Rigatoni alla Norma and Pizza.
For a more intense garlic flavor, the garlic cloves may be minced and left in the sauce.
METHOD for Shrimp Marinara:
- Bring 6 quarts of water, to which 2 tablespoons of
salt has been added, to a boil.
Add one pound of linguini, stir, bring back to a boil, and cook according to package directions.
- Five minutes before the pasta is al dente add 1 pound
of fresh or frozen (defrosted) shrimp that has been cleaned and deveined to the marinara sauce and simmer
DO NOT OVERCOOK THE SHRIMP.
- Drain the pasta.
Add the pasta to the marinara and shrimp sauce and garnish with fresh minced parsley. Serve immediately.
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