For Anita in Camarillo
Monterey Marinara Sauce Recipe
1 T. olive oil
5 rounded tsp. minced garlic
3 - 4 stems snipped parsley
9 - 12 basil leaves, torn
28 oz. crushed tomatoes (Contadina brand preferred)
1 tsp. sugar
1/8 tsp. dried red pepper flakes
4 grinds EACH black pepper &
In a large pot saute' onion & garlic till lightly
brown; add herbs & toss, then stir in rest of ingredients in order given; simmer
20 minutes. Serves 2 - 3 for a main dish or makes 4 - 5 sides. Terrific on most
anything & exceptional on sausage tortellini.
thanks, John Pisto & family,
Good idea to grate some fresh cheese to top this.
Picchi Pacchu Marinara Sauce Recipe
28 oz. can
peeled roma tomatoes & juices
1 tsp. sugar
1/2 tsp. salt
red pepper flakes
4 - 5 grinds black pepper
1 1/2 T. olive oil
7 - 8
buds garlic, slivered (do not substitute minced or whole for this, it changes
the entire dish)
8 - 9 leaves basil, torn
8 oz. thin or regular speghetti,
tagliarini, linguini, etc.
Fresh grated parmesan cheese to top whatever
dish you choose
Pulse whole tomatoes & their juice in
blender 4 pulses on GRIND. MIx in saucepan with sugar, salt, &
peppers; bring to a low boil on Medium High, then reduce to a simmer.
Heat oil in a small skillet on Medium High; add garlic & stir 1 minute....do NOT
allow to brown; stir this
into sauce; stir in basil too. Sauce will hold
now off heat for an hour or so without being chilled.
Grate cheese; cover
& chill it. Good with meatballs added; cook them in sauce before finishing it
garlic & basil, then simmer all before serving. Cloned from Carrabas.
These are my two favorites. I'm sure there are quicker ones, but John's
especially goes together fast & I know both are delicious.
Marilyn in FL