Basic Marinara

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1 (35 ounce) can san marzano tomatoes, with juices (4 cups)
• 1/3 cup extra-virgin olive oil
• 1/2 cup sliced garlic (that's right, 1/2 cup)
• 1/4 teaspoon red pepper flakes (or more to taste)
• 1 cup hot water
• 1 teaspoon salt (or more to taste)
• 1 stalk fresh basil (about 20 leaves)
• 1/3 cup shredded fresh basil, packed
• 3/4 cup freshly grated grana padano or 3/4 cup parmigiano-reggiano cheese

Recipe

• 1 pour the tomatoes and their juice into a big mixing bowl.
• 2 using both hands, crush the tomatoes and break them up into small pieces (you don't have to mash them to bits, ms. bastianich likes tomatoes in 1-inch pieces).
• 3 pour the oil into a big skillet, scatter the garlic slices, and set over med-high heat.
• 4 cook for 1 1/2 minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the red pepper flakes for 1/2 minute.
• 5 shake and stir the pan until the garlic slices are light gold and starting to darken.
• 6 immediately pour in the crushed tomatoes, and stir in with the garlic.
• 7 rinse out the tomato can and bowl with 1 cup of hot water, and dump this into the skillet as well.
• 8 increase heat; sprinkle in salt and stir.
• 9 push the stalk of basil into the sauce until completely covered.
• 10 when the sauce is boiling, cover the pan, decrease the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
• 11 uncover the pan, and cook another 5 minutes or so.
• 12 the sauce should be only slightly reduced from the original volume, still loose and juicy.
• 13 before adding pasta, remove the poached basil stalk and discard.
• 14 keep the sauce on a low simmer until the pasta is ready.
• 15 prepare 1 pound pasta, drain.
• 16 to dress the pasta with the marinara sauce, toss and cook them together, incorporating the shredded basil.
• 17 remove the skillet form the heat, and toss in the cheese just before serving.