Elisabetta's Marinara Sauce
as told to Marthe
Elisabetta ate spaghetti marinara every day.
She never added cheese.
· 3 tbs good olive oil
· 1 can whole plum tomatoes
· 4 or 5 cloves of garlic
· ½ cup flat leaf parsley
· Salt, pepper
Lightly sauté minced garlic in 2 tbs olive oil until translucent.
Do not burn!
Add half of the parsley roughly chopped. Cook 5 minutes.
Add tomatoes and their juice. Cook 5 minutes.
Depending on preference, cut tomatoes lengthwise in slices or smash with a fork or potato masher.
Cook five minutes more or until the sauce is slightly thickened.
Add remaining parsley.
Drizzle on remaining oil.
Season with salt and pepper and eat with spaghetti.
n Marinara is also delicious on fresh ricotta ravioli.
n As a base for Zuppa di Cozze, steam mussels in the marinara, cover until they open. Enjoy with a crusty bread.
n Add pepperoncino during cooking for a little heat.