Recipe from The Other Guy
4-6 cans (28 oz) top quality tomatoes, preferably Cento Italian import or Red Pack brand (I like a combo of crushed, purée, and whole plum that I slice up)
4-5 tablespoons of extra virgin olive oil
3-4 large gloves fresh garlic sliced thin, chopped or minced
1-2 large white onions, chopped
1/2 teaspoon dried oregano
10-15 leaves fresh Basilico (basil)
Salt, black pepper to taste
• In a large deep pot, heat the olive oil on a low/medium flame until hot
• Throw in the garlic and cook on a low heat until it turns a light golden brown (be careful not to burn the garlic)
• Add in the chopped onions until soft and translucent (about 3-4 minutes)
• Pour in the cans of tomatoes, and properly salt and add black pepper to taste. Add the oregano and stir well
• Reduce to a medium flame, and let it cook for approximately 20-30 minutes until all the flavors have properly melded together
• I like to add in a few shredded leaves of basil for extra flavor toward the end.
• In the meantime, fill a large-deep pot with water up to the 2/3 mark (add 1-2 teaspoons of salt).
• Set the stove to high and bring the water to a rolling boil.
• Throw in your favorite dried pasta and cook to the directions on side of box. I like using either long Fusilli, Rigatoni, or thin Spaghettini. (1-2 lbs., depending upon how many people you’re cooking for)
• Once the pasta is ready, drain it well and apportion the pasta to each bowl.
• Liberally ladle the marinara sauce over each dish, add a sprig or two of fresh basilico on top for appearance and serve!
Original Post https://thenewyorkmafia.com/salsa-d-pomodoro-con-basilico/?utm_source=rss&utm_medium=rss&utm_campaign=salsa-d-pomodoro-con-basilico