Quite possibly the MOST versatile sauce in the Italian repertoire! Not only is is fantastic on a plate of perfectly cooked pasta, but it’s also fantastic pizza sauce, or spooned over a chicken cutlet, topped with a bit of cheese for chicken parmigiana! Double the recipe, it freezes beautifully!
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1-15 ounce can tomatoes cored and mashed, or
- 1-15 ounce can tomato sauce
- 1/2 ++ teaspoon oregano
- salt and freshly ground pepper
- 8 ounces hot cooked pasta
Sauté garlic in oil just until fragrant. Add tomatoes, oregano, salt if desired and pepper. Simmer 15 minutes to 1 hour, depending on desired consistency.
Marinara Sauce Variations:
****Some variations of this basic sauce call for wine to be added. The proper method is to add the wine after sautéing the garlic, and/or other ingredients to be sautéed. Reduce the liquid to one-half or one-third as directed. Then add tomatoes and proceed with recipe. It is suggested that white wine be used, as it will maintain the beautiful red color of the sauce, while red wine will darken the sauce.