The marinara sauce is a great Italian sauce tossed into any pasta. Utterly delicious for everyone.
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Equipment:
- a 3-pt heavy bottomed and enamelled saucepans, stainless steel pans or copper-lined saucepan.
- small saucepan
- wooden spatula or spoon
- wire whisk
Ingredients:
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 80 g medium onion, sliced finely
- 2 x 400g tins whole tomatoes
- 1 tsp. dried oregano
- pinch chilli flakes
- salt and freshly ground black pepper
- 2 – 3 sprigs of fresh basil
Preparation:
- Heat a large, deep saucepan over medium heat. Add the oil and warm. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more.
- Pour in the tomatoes and use a wooden spoon to break them up roughly. Fill tomato can almost halfway with water and swirl to catch any remaining sauce, then add to the pan. Keep heating.
- Season with chilli flakes, oregano, salt, and pepper and stir in basil. Bring mixture to simmer.
- Reduce the heat to a low level and simmer to thicken the sauce, for about 20 minutes.
- Garnish with basil before serving.
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