The next time you’re craving Italian, prepare this easy marinara sauce. ![]() “If you add oil to the water you create a slick surface and the sauce will not stick to the pasta.” Directions “You want the sauce to adhere to the outside of every piece of pasta,” she explains. No matter what region you choose, opt for the very best olive oil you can afford.īut while it’s the fat to reach for when starting your marinara sauce, don’t waste any of that liquid gold in your pasta water, as some people do hoping to prevent the pasta from sticking to itself. While most of us connect olive oil to the verdant regions of Italy, other Mediterranean countries and even sunny California harvest some very good varieties of olive oil. Olive OilĮVOO, as it’s been nicknamed, has a velvety floral quality, and its richness simultaneously stands up to and enhances any recipe’s accompanying ingredients. If you don’t have fresh basil, spice maker McCormick Kitchens suggests substituting one teaspoon of dried basil for every tablespoon of chopped fresh leaves called for in the recipe. The two are interchangeable, but the measurements will differ. ![]() This marinara recipe uses fresh basil leaves, but its dried version is also widely used in cooking. The bright green herb is a member of the mint family, but its fresh aroma is closer to licorice, making it equally delicious in sweet and savory dishes. Sweet basil beautifully complements almost any dish made with tomatoes. Basil F resh basil is best, but sub dried if it’s not in season. As a bonus, a head of garlic costs less than the jarred variety anyway, so stick with the fresh and do the prep work yourself. Opt instead for a fresh, tight head of garlic cloves from the produce department. Garlic begins to lose its flavor once it’s cut up and left on the shelf. Garlicįresh, whole garlic is far superior to jarred.Ĭhef Grippo also suggests skipping the jars of pre-chopped garlic for your pasta sauce. You’re free to make the tomato base as chunky as you like. That way some of the integrity of the tomato is left intact. “The quality is far greater whenever they are left whole.” During preparation, you’ll use a chef’s best tool in the kitchen-clean hands-to squish the tomatoes yourself. In her Skillshare Original class, Italian Classics Made Easy: Perfect Pasta al Pomodoro, Chef Grippo strongly advises bypassing the diced or chopped varieties for the can of whole tomatoes instead. Thankfully, there are some very good canned tomatoes out there for those many months out of the year when fresh tomatoes are not at their peak in the farmer’s market. Tomatoes Fresh-or high-quality canned-tomatoes are a must.įresh tomatoes are the best choice over canned-but only when they are in season, according to Chef Nicoletta Grippo. A few basic fresh ingredients elevate a simple homemade pasta sauce to perfection: tomatoes, garlic, basil, and olive oil. “It’s the shoes, the bag, the earrings, and the lipstick.”īefore we cover how to make sauce, let’s start with what you’ll need. “Sauce is like the accessory to the little black dress,” Kelis tells us in her new Skillshare Original. Sauce defines the meal, after all, according to singer-songwriter and chef Kelis, who studied as a saucier at the famous Le Cordon Bleu cooking school in Paris. Plus, learning how to make sauce will earn you some bragging rights at your next dinner party. With a handful of basic fresh ingredients and a few easy steps, you’ll be on your way to food bliss. When you’re craving a taste of the Old Country, you don’t have to wait for a table in a four-star restaurant to experience a flavor so genuine you’ll think you’re sitting in a sun-drenched piazza in Florence. Oh, that delectable combination of tomatoes, garlic, and basil! If food is the language of love, then a ruby red marinara sauce is the whispered proposal you’ve been waiting for. From seductive film icon Sophia Loren, who has said “Everything you see I owe to spaghetti,” to vineyard-dotted Tuscan hillsides, the Italians have always made cooking and dining a passionate endeavor. There’s nothing quite like the aroma of an Italian meal simmering on the stove.
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