Marinara Sauce
Ingredients
2 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/2 cup extra-virgin olive oil
14 garlic cloves, peeled and slivered
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 bay leaf
1 teaspoon dried basil
1/4 dried oregano
Instructions
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Parmesan Chicken Breasts
Purchased prepared at Whole Foods. Baked at 400 degrees until the internal temperature of 160 degrees.
Pasta
225 grams of cooked pasta
Serve with marinara sauce, romano, and parmesan cheese.
Salad
Italian salad selection
1 Roma tomato, cut into wedges
Pepperoncino peppers
Purple onion, thinly sliced
Olive Garden salad dressing (gasp!)
Comments
Post a Comment