Nonna Conti's Marinara
"From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef."
- Ready In:
- 40mins
- Yields:
- Units:
Nutrition Information
1
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ingredients
- 3 tablespoons olive oil
- 1 tablespoon garlic flakes
- 2 large garlic cloves, Peeled and thinly sliced
- 1⁄2 teaspoon paprika (or small pinch of hot pepper flakes)
- 1 (28 ounce) can Italian plum tomatoes, with juices, chopped
- salt
- pepper
- 1⁄4 cup fresh basil leaf, torn
directions
- Heat the oil over medium-low heat in a nonreactive saucepan or skillet.
- Put the garlic in the pan, taking care not to let it brown, and cook until the garlic is soft.
- Stir in paprika or hot pepper flakes and cook for 15 seconds then pour in the tomatoes with their juices.
- Bring the sauce to a boil, reduce the heat so it bubbles in a few places, season with salt and basil and let it simmer about 20 minutes until slightly thickened.
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RECIPE MADE WITH LOVE BY
@ThatSouthernBelle
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@ThatSouthernBelle
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Sometimes the best things are the simplest things! This is so easy and yet so flavorful. I couldn't find garlic flakes, so added another garlic clove. Don't sub dried basil for the fresh, because the fresh really makes this sauce stand out! I used this on 2Bleu's recipe #255452.
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From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.
