United States / Sauces & condiments
American Marinara Sauce II
This is a more rustic and less "Italian-American" recipe than the other one.
Ingredients
- Extra-virgin olive oil, preferably Italian, if not Italian then Tunisian, French, and Greek are advisable
- almond oil2 tablespoon
- garlic, or less, minced1/2 head
- dried oregano2 tablespoon
- dried thyme, dried2 tablespoon
- dried red chile flakes, dried2 tablespoon
- fresh basil, 240 g, finely torn or roughly chopped and reserved1 cup
- onions, medium to large, preferably red or yellow, diced2
- yellow bell pepper, cut into strips1
- whole tomatoes, crushed by hand with juices1 large can plus 1 small can
- crushed tomatoes1 large can
- white table wine, 120 ml, plus more as needed1/2 cup
- salt, to taste
- ground black pepper, to taste
- Parmigiano-Reggiano, freshly-grated, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.
Deglaze pan with white wine, then add tomatoes.
Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.
Simmer for an hour (or more if necessary), stirring occasionally.
Add wine until desired consistency is achieved. Add salt and pepper to taste.
Add al dente pasta to pan with sauce and combine using tongs.
Plate and garnish with fresh basil and Parmigiano-Reggiano.
Region evidence: place name in title — Dish name: “American” in “American Marinara Sauce II” (corrected; previously southern-europe/IT)
