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| LUIGI'S MARINARA SAUCE | |||||||||||||||||
| At least in Italy, a good marinara sauce is the true test of a cook's skills. It should be light, flavorful, and not overpowering. Get this right, and you've got Italian cuisine in the bag. This recipe, as all recipes prefixed with Luigi, comes to us courtesy of Uncle Keith. |
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| INGREDIENTS | |||||||||||||||||
| Pasta 6 - 8 cloves fresh garlic, chopped 1/2 cup extra virgin olive oil 1 cup chopped fresh onion 2 28oz. cans plum tomatoes salt to taste 1/4 tsp coarse black pepper oregano or Italian seasoning 1/2 tsp parsley |
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| DIRECTIONS | |||||||||||||||||
| Saute garlic, onion and oregano in olive oil until tender. Put all ingredients in saucepan and bring to a boil. Cover; simmer 15 minutes. Remove cover; bring to rapid boil until sauce thickens. Pour over pasta and serve. | |||||||||||||||||
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