Making Marinara

When someone asks you what pasta sauce you use (a pretty common conversation starter) have you ever wanted to pretentiously flip your hair and reply "Oh, I make my own [you little peasant]." Well now you can. All of my housemates have their own ways of making marinara- some start with sautéed onions, some add hot peppers, and many of them bring bottles of it from home, painstakingly made by their mothers and grandmothers. I'm a nouveau-sauce maker who would probably cower in shame when faced with an actual Italian nonna, but hey I like it and I've learned a lot. So here is my recipe for marinara:

First grab some garlic. I love the stuff, and honestly this recipe should be called garlic marinara, but you can put in as much as you want. I like to use four medium-sized cloves. Mince them up finely.

Put your garlic in a heavy skillet with about two tablespoons of extra-virgin olive oil over medium-low heat. Let it simmer for about a minute, until the garlic is *just* starting to brown (careful not to burn it!) and then add a jar of crushed tomatoes. The jars I buy are 680g and called "polpa di pomodoro." Mix everything together, turn the heat to low, and let it simmer. 

Now you'll start adding your spices. Spices are very particular to each person, and you have to get a feel for how much to add. I measure out little piles to photograph but usually I just wing it. Below I have Thyme, Rosemary, Oregano, Sea Salt, Black Pepper, and Nutmeg (my secret). I also add about three teaspoons of sugar. 

Now you let it simmer on very low heat. Stirring occasionally. This is a good time to put your pasta on to boil (tips to get it boiling faster: a lid and about a teaspoon of salt in the water). The real secret to Italian marinara is that the longer you let it cook, the more delicious and flavorful it will be. However, as you let it cook the liquid will starting cooking off. This leads me to the next tip, and that is pasta water. When your pasta has been cooking for about 3-4 minutes, take a ladle of the water and add it to your sauce. The starch in the water is great and it will keep it from getting to thick. 

As soon as your pasta is perfectly al dente, drain it and serve with the steamy hot marinara. Top with some parmesan if you're into that. 

There you have it, pretty simple and super delicious marinara. This recipe makes enough for 2-3 people (about 300g of pasta). 

Moorea's Marinara

serves 2

Ingredients

• 1 large jar (680g) of crushed tomatoes
• 2 Tbsps extra-virgin olive oil
• 4 cloves of garlic
• 3 tsps sugar
• Spices
• Rosemary
• Thyme
• Oregano
• Sea Salt
• Black Pepper
• Nutmeg

Instructions

1. Mince garlic, sauté with olive oil over medium heat until just brown

2. Add crushed tomatoes, lower heat and let simmer

3. Add sugar and spices, stir and keep simmering

4. Boil your pasta, and about halfway through add a ladle of pasta water to the thickened marinara

5. Drain pasta and serve immediately with hot marinara

Enjoy!