Spaghetti is a dinner that we eat at least once a week. We use a real Italian marinara sauce recipe that tastes better and is more economical than store-bought sauces. This recipe is easy and quick to make. I (Heather) thought I would post our recipe to give you a taste of daily life at the Kellis house. Buon appetito!
Cost: $2.25 total
Time: 40 min
1/4 cup olive oil (I just swing the olive oil around the pot for three or four circles)
2 cloves garlic, crushed
1 28 oz can tomatoes (or 8 fresh tomatoes), blended for a few seconds in the blender
Heat olive oil in a small pan on medium.
While the oil is heating, crush the two garlic cloves with the side of a knife, and throw them into the oil (whole).
Whiz the tomatoes in the blender while the cloves of garlic are cooking in the oil.
When one side of the garlic clove is golden brown (5 min), take a pair of tongs and turn it to the other side. Throw a pinch of red pepper flakes in the oil. When both sides of the garlic are brown, remove the garlic cloves from the oil. (FYI: The yummy flavor of garlic comes from a chemical reaction that takes place when the garlic contacts hot oil. In this way, the garlic flavor infuses through the hot oil. This does not work with the already chopped up garlic you buy in a jar, so be sure to use garlic in whole-clove form.)
Next pour your blended tomatoes into the hot garlic oil (Be careful! When the tomatoes hit the hot oil, there is quite a splattering.) Let the tomato sauce cook for 30 minutes.
While the sauce is cooking, start a big pot of salted water boiling on the stove for your pasta. Don’t cook the pasta until the guests are seated (this is how they do it in Italy–the best pasta is hot pasta!).
When everything is ready except for the pasta, throw the dry pasta into the boiling water and cook until the pasta is “al dente” (not too firm, not mushy). Liberally ladle marinara sauce over hot pasta, top with a handful of parmesan, and finally sprinkle the dish with a bit of chopped fresh parsley.