Ron’s Quick Marinara Sauce
By: Ralph Ron Digennaro
Published: Tuesday, December 1, 2009 - 1:52pm

Ingredients




1 large can whole peeled imported Italian tomatoes (preferably San Marzano)
4 large cloves garlic (sliced thin)
 cup good extra virgin olive oil
6 large leavers of fresh basil torn
Parmigiano Reggiano

good dash of sea or kosher salt

fresh black pepper

1/4 teaspoon hot red pepper flakes
1 pound pasta

Preparation

1 In a large mixing bowl, squeeze the tomatoes with your hands until the pulp is ground to a small chunky consistency. 2 Heat large skillet on medium high heat for five minutes. 3 Add olive oil and allow to get hot but not smoking. 4 Add sliced garlic, pepper flakes, salt and ground black pepper. 5 Saute garlic until very lightly browned. 6 Pour in tomatoes and stir to mix in the garlic and oil. 7 Add ½ the fresh basil and cook uncovered over medium heat for about 15 minutes, adding salt as desired. 8 Cook pasta until al dente. 9 Drain well and add to the sauce in skillet. 10 Toss to coat well and let cook for about five minutes more. 11 Add touch more olive oil. 12 Empty into serving platter and top with remainder of fresh basil and grated Parmigiano Reggiano.

About


Do NOT cook sauce longer than 20 minutes.  You want to retain the fresh taste of good quality tomatoes.  I like a bit of freshly torn basil leaves thrown on as a last flourish.