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1
Pour the tomatoes and juice into a big mixing bowl.
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2
Using both hands, crush the tomatoes and break them up into small pieces.
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3
(You dont have to mash them to bits; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.)
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4
Pour the oil into the big skillet, scatter the garlic slices in the oil, and set over medium-high heat.
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5
Cook for 1 1/2 minutes or so, until the slices are sizzling, then add and toast the peperoncino in a hot spot for another 1/2 minute.
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6
Shake and stir the pan until the garlic slices are light gold and starting to darken.
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7
Immediately pour in the crushed tomatoes and stir in with the garlic.
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8
Rinse out the tomato can and bowl with 1 cup of pasta-cooking water, and dump it into the skillet too.
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9
Raise the heat; sprinkle in the salt and stir.
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10
Push the stalk or sprigs of basil into the sauce until completely covered.
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11
When the sauce is boiling, cover the pan, reduce the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
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12
Uncover the pan and cook another 5 minutes or so.
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13
The sauce should be only slightly reduced from the original volumestill loose and juicy.
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14
Remove the poached basil stalk or sprigs from the skillet and discard (but save the sauce thats clinging to it), and keep at a low simmer until the pasta is ready.
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15
To dress pasta with marinara sauce, toss and cook them together (for details, see page 105), incorporating the shredded basil.
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16
Remove the skillet from the heat and toss in the cheese just before serving.
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17
Bring the marinara to a boil, then add the tuna chunks (do not break them up) and the capers.
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18
Simmer for 5 to 7 minutes while the pasta cooks.
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19
I like dry tubular pasta, such as rigatoni or ziti, with this sauce.
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20
Marinara with olives and capers makes a tasty pasta dish.
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21
Use 1 1/2 cups pitted green or black olives to 4 cups of marinara plus 1/4 cup of capers.
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22
A quick and delicious option is to toss 2 cups of cubed mozzarella when youre tossing the cooked pasta in your marinara sauce.
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23
For a finish, top with 8 shredded basil leaves.
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24
Dry and fresh pastas and raviolis.
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25
Wonderful for baked pastas.
