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San Marzano Marinaro Sauce

This is a tried and true tomato sauce that can be used alone or as a base to other sauces. San Marzano DOP tomatoes are a must. The purpose of the DOP mark (or Protected Designation of Origin [PDO] in English) "is to protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavor."

This is best served with Fedelini, Linguini Fini or Spaghettini. I always use DeCecco or Barilla brands of pasta. Serve with lots of micro-planed pecorino romano. A great alternative is to add ricotta to this sauce and serve atop Mafaldine or Perciatelli pasta.

1 28 ounce can San Marzano DOP whole Roma tomatoes

3 cloves garlice, minced

1 small onion, peeled (leave whole)

1/4 c extra virgin olive oil

5 fresh basil leaves, torn

1 tsp crushed red pepper

2 tbsp parsley, chopped

  1. In a large skillet, saute garlic in olive oil over medium heat, 4 minutes
  2. Add tomatoes and simmer over medium heat for 10 minutes, stirring often.
  3. Mash tomatoes with potato masher to desired consistency
  4. Add whole onion, salt, crushed red pepper and simmer over medium heat for 15 minutes
  5. Add basil, stir
  6. Prepare pasta al dente according to package instructions
  7. Transfer pasta with pasta fork to skillet (do not drain pasta; you want to retain some of the water from the pasta)
  8. Turn heat to high and quickly coat pasta thoroughly with sauce
  9. Sprinkle with parsley and a generous amount of micro-planed pecorino romano cheese and serve

Microplane Grater

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