| Level: | None |
Instructions
- Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).
Reviews
Great old school Sicilian marinara sauce. And definitely not to be confused with sigo-finto style grocery store sauces designed for the addition of hamburger and/or Italian sausage. Great tomatoes, olive oil, onions, garlic, and basil are all that is needed. Oh, maybe a little salt and pepper, and a dash of red pepper flakes with a good helping of patience.
No herbs other than torn basil ????
This is HORRIBLE… some recipes aren’t good
This is HORRIBLE… some recipes aren’t good
I will never ever ever buy a jar of Mariana sauce my family loved this and they are tough critics
This recipe tastes great and is easy and quick to make. I often use it as a base for other dishes too. A go to recipe.
Excellent recipe!
I was very unsatisfied with the marinara sauces available jarred at the store and was so happy when I found this recipe. I’ll make a batch of it, portion it out and freeze it so I always have some on hand to have pasta anytime!
Loved it! I did sub 1/2 cup of white wine for the water but that’s my family’s preference. Will make on a regular basis!!
I love this recipe! I’ve been making it regularly for about 2 years now and this is the only marinara sauce I use. My boyfriend loves it with fresh bread and meatballs on the side and I cut the water to about a quarter cup and add a bit of oregano as well. It also freezes really well. Right before I add the pasta I normally just fill up a 16 oz. mason jar, let cool to about room temperature then pop it into the freezer. You can thaw it in the jar and it’s perfect just reheated for a quick weeknight dinner. The simplicity of a store bought jar but cheaper, tastier, and better for you.
Fabulous recipe- thanks Food Network! I used this recipe as a base and turned it into a super-quick Bolognese sauce. In a separate pan, I browned ground turkey and sautéed onions, then added them to the sauce. I also added parsley and several mushrooms when the sauce was boiling happily away. served w/ a Caeser salad and whole wheat angel hair = happy tummy
yummmy