The North End Italian Marinara Sauce

Submitted by Kat's Mom

"From "The North End Italian Cookbook". This is a light, delicate sauce, a little pink in color. Perfect for adding sliced black olives, clams, mushrooms or crab. Use your imagination. This is a slightly spicy sauce due to the red pepper flakes. Good over cooked thin spaghetti or linguini. This sauce can be frozen which makes it perfect for OAMC. ***NOTE*** This may be a classic Italian recipe, but we like it better with only 1/4 cup of oil and two 28 oz. cans of tomatoes, adding in a pound of cooked ground chuck served over penne. You won't taste the mint, but it does add something special."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 4 cups
• Serves: 8

ingredients

• 1⁄2 cup olive oil
• 2 garlic cloves, chopped
• 1 teaspoon dried red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried mint
• 28 28 ounces plum tomatoes, with juice or 12 fresh tomatoes, peeled
• salt and pepper, plus
• 1 pinch salt and pepper, more of the above seasonings
• 1 tablespoon fresh parsley, chopped

directions

1. In a large heavy skillet, on low heat, very slowly heat the olive oil, garlic, red pepper flakes, basil and mint.
2. Let cook for about 5 minutes or until garlic is golden brown.
3. If you are using the plum or fresh tomatoes, crush them in your hands or put them in a blender for 1-2 seconds (this will speed up the cooking process and give a smoother consistency to the sauce).
4. Raise the heat to medium high.
5. When oil is really hot, carefully add the tomatoes.
6. Let the sauce come to a soft boil.
7. Add salt and pepper to taste.
8. Add a pinch more of red pepper, basil and mint.
9. Add the chopped parsley.
10. Let sauce simmer, uncovered for about 15 minutes, stirring occasionally with a wooden spoon.