3 whole cloves of garlic
3 tablespoons of olive oil (preferably extra-virgin)
1 28-ounce can of San Marzano Italian plum tomatoes
2 teaspoons dried oregano (optional)
salt and freshly ground pepper to taste
2 tablespoons of Italian flat-leaf parsley, minced
3 to 4 fresh basil leaves, slivered
fresh Italian flat leaf parsley, chopped
METHOD for Marinara:
- In a 10 or 12 inch open skillet, sauté the garlic in the olive oil over medium heat just until golden (being careful no tot burn it); discard the garlic.
- Remove the pan from the flame. Put the plum tomatoes into the pan and break them coarsely with a fork (or add crushed tomatoes, if using them).
- Add the seasonings and herbs and return to low heat, simmering for 20 minutes.
TIPS: This sauce can be used in many other recipes such as Eggplant Parmigiana, Rigatoni alla Norma and Pizza. For a more intense garlic
flavor, the garlic cloves may be minced and left in the sauce.
METHOD for Shrimp Marinara:
- Bring 6 quarts of water, to which 2 tablespoons of salt has been added, to a boil. Add one pound of linguini, stir, bring back to a boil, and cook
according to package directions.
- Five minutes before the pasta is al dente add 1 pound of fresh or frozen (defrosted) shrimp that has been cleaned and deveined to the marinara sauce and
simmer DO NOT OVERCOOK THE SHRIMP.
- Drain the pasta. Add the pasta to the marinara and shrimp sauce and garnish with fresh minced parsley. Serve immediately.