{also known as Salsa Semplice— Simple Sauce}
This is the first type of sauce my mom taught me how to make. Every good Italian Mamma has a version. Here’s mine:
Salsa Semplice // Simple Sauce or Marinara (Updated)
This is the first type of sauce my mom taught me how to make. Every Italian has a version. Here’s mine:
Ingredients
- 1 28 oz. can whole peeled San-Marzano tomatoes blend in blender or use your hands to crush them up
- 3 cloves garlic peeled and slightly smashed
- 2 stalks fresh basil
- few fresh basil leaves cut chiffonade, for serving
- 1-2 pinch red pepper flakes
- 1-2 generous pinch kosher salt
- olive oil extra virgin; enough to coat bottom of pot and then add a little more
Instructions
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Heat up a heavy bottomed pot or pan.
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Add enough olive oil to cover bottom of pot and then a little more so that there is enough oil to steep the garlic cloves and basil in.
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Add garlic cloves, basil stalks and crushed red pepper and let steep for a few minutes on low/medium heat to flavor the oil. Then remove garlic and basil and set aside.
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Add tomatoes. Rinse out can with a bit of water and add to the sauce. Season with salt to taste. Stir. Let simmer for 20-30 minutes or so, stirring occasionally.
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You can finely chop the steeped garlic and basil and add it back to the sauce, or you can choose not to for a milder flavor.
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Toss with 1 lb. of pasta and top with a little Parmigiano-Reggiano and some basil chiffonade for a quick and easy dinner, use as a base for your pizza creations or as a dipping sauce for breads. It can also be used for Eggplant Parmigiana, meatballs or Gnocchi alla Sorrentina. The options are endless! Enjoy!
Recipe Notes
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