[BK001]

My favorite version of Marinara:

3-4 tbls Ex Virgin Olive oil
4-6 cloves garlic chopped
1 (28 ounce) can tomatoes, undrained (San Marzano are considered the best)
Lots of fresh Basil to taste
Salt and black pepper to taste
½ teaspoon oregano
Tiny dash of Red Pepper flakes
1 (16 ounce) package pasta or spaghetti of your choice.



In a bowl, squeeze tomatoes by hand. I like a chunky texture. Set aside.

Pour oil into a skillet to cover the bottom. Sauté garlic in oil until very very lightly browned - actually more like dark blonde - be careful not to burn.

Add tomatoes to garlic. Season with salt, black pepper and oregano. Bring to a boil and then immediately turn down heat to low. Simmer for 20 minutes -- don't overcook -- this is meant to be a quick sauce.

While sauce is cooking, prepare pasta. Bring large pot of salted water to a boil and then add pasta. Begin checking after 7 minutes and cook until firm but neither hard nor sticky.

Drain in a colander, return to pan and add a small amount of sauce to coat pasta to keep from clumping. Put into individual serving bowls and top with the Marinara.

Serve with a good grated cheese most use Parmigiana, I prefer Locatelli Romano cheese.

Enjoy.