Lee Allen Howard

posted Sep 7, 2009, 7:32 PM by Natalie Duvall   [ updated Sep 7, 2009, 7:47 PM ]
Lee Allen Howard's Easy Marinara Sauce
Easy Marinara Sauce
 
Makes about 3 cups of sauce.
 
2 large garlic cloves, smashed or minced (I use 1 tsp. minced garlic from a jar -- hey, I'm a bachelor!)
1/4 c. (or less) extra virgin olive oil (that is, if you have a spare virgin on hand)
1 28-oz. can Italian chopped tomatoes
1 small shallot, peeled and diced (or half a small onion. Or skip it altogether.)
1 tsp. sugar, to taste
salt, to taste
black pepper, to taste
dash cayenne pepper (optional)
8-10 fresh basil leaves, torn into pieces (be sure to smell your fingers all evening)
 
In a large skillet:
 
1. Heat the olive oil over medium heat and cook the garlic, about 1 minute.
 
2. Add the diced shallot and cook another 3 minutes. Do not overbrown the garlic.
 
3. Add the tomatoes, sugar, salt, and pepper.
 
4. Bring to a simmer and cook 15-20 minutes, stirring often, until the sauce thickens.
 
5. Stir in the basil leaves.
 
Serve over pasta. My favorite spaghetti noodles are Barilla. Be sure to cook them in filtered or spring water with adequate salt.
Enjoy, but try not to get sauce on your manuscript!
 

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