Tuesday, May 01, 2007

Whole Wheat Spaghetti with Marinara Sauce

Whole Wheat Spaghetti with Marinara Sauce

Marinara Sauce inspired by Lidia Bastianich's Lidia's Italian-American Kitchen as adopted by Serious Eats

  • 1/4 cup extra virgin olive oil
  • 8 garlic cloves, peeled
  • 3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
  • Salt
  • Crushed red pepper
  • 10 fresh basil leaves, torn into small pieces

1. Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.

2. Carefully slide tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and crushed red pepper. Lower the heat so sauce is at a lively simmer, and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick, about 20 minutes.

3. Stir in the basil about 5 minutes before sauce is finished. Taste sauce, and season with salt and red pepper if necessary.

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