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    Classic Marinara Sauce Recipe - NYT Cooking

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    This 3 sentence summary provides the key details about making a classic marinara sauce: The recipe calls for crushed San Marzano tomatoes, olive oil, garlic, dried chile or red pepper flakes, salt, and fresh basil. The ingredients are combined in a skillet over medium heat, simmering for 15 minutes until thickened and the oil turns deep orange. A basil sprig is placed on top at first to wilt before submerging in the sauce during simmering.

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    Classic Marinara Sauce Recipe - NYT Cooking

    Uploaded by

    stylesh828
    14K views1 page
    This 3 sentence summary provides the key details about making a classic marinara sauce: The recipe calls for crushed San Marzano tomatoes, olive oil, garlic, dried chile or red pepper flakes, salt, and fresh basil. The ingredients are combined in a skillet over medium heat, simmering for 15 minutes until thickened and the oil turns deep orange. A basil sprig is placed on top at first to wilt before submerging in the sauce during simmering.

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    Marinara Recipe

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    This 3 sentence summary provides the key details about making a classic marinara sauce: The recipe calls for crushed San Marzano tomatoes, olive oil, garlic, dried chile or red pepper flakes, salt, and fresh basil. The ingredients are combined in a skillet over medium heat, simmering for 15 minutes until thickened and the oil turns deep orange. A basil sprig is placed on top at first to wilt before submerging in the sauce during simmering.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    14K views1 page

    Classic Marinara Sauce Recipe - NYT Cooking

    Uploaded by

    stylesh828
    This 3 sentence summary provides the key details about making a classic marinara sauce: The recipe calls for crushed San Marzano tomatoes, olive oil, garlic, dried chile or red pepper flakes, salt, and fresh basil. The ingredients are combined in a skillet over medium heat, simmering for 15 minutes until thickened and the oil turns deep orange. A basil sprig is placed on top at first to wilt before submerging in the sauce during simmering.

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    Classic Marinara Sauce Recipe - NYT Cooking 10/6/17, 12)55 PM

    Classic Marinara Sauce


    By Julia Moskin
    YIELD Makes about 3 1/2 cups, enough for 1 pound of pasta TIME 25 minutes

    INGREDIENTS PREPARATION

    1 28-ounce can whole San Marzano Step 1


    tomatoes, certified D.O.P. if possible Pour tomatoes into a large bowl and crush with your hands. Pour 1
    cup extra-virgin olive oil cup water into can and slosh it around to get tomato juices. Reserve.

    7 garlic cloves, peeled and slivered


    Step 2
    Small dried whole chile, or pinch
    In a large skillet (do not use a deep pot) over medium heat, heat the
    crushed red pepper flakes
    oil. When it is hot, add garlic.
    1 teaspoon kosher salt
    1 large fresh basil sprig, or 1/4 Step 3
    teaspoon dried oregano, more to As soon as garlic is sizzling (do not let it brown), add the tomatoes,
    taste then the reserved tomato water. Add whole chile or red pepper flakes,
    oregano (if using) and salt. Stir.

    Step 4
    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).

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    Adapted from Lidias Commonsense Italian Cooking, by Lidia Bastianich (Knopf, 2013)

    https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce Page 1 of 1

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