The North End Italian Marinara Sauce
From "The North End Italian Cookbook". This is a light, delicate sauce, a little pink in color. Perfect for adding sliced black olives, clams, mushrooms or crab. Use your imagination. This is a slightly spicy sauce due to the red pepper flakes. Good over cooked thin spaghetti or linguini. This sauce can be frozen which makes it perfect for OAMC. ***NOTE*** This may be a classic Italian recipe, but we like it better with only 1/4 cup of oil and two 28 oz. cans of tomatoes, adding in a pound of cooked ground chuck served over penne. You won't taste the mint, but it does add something special.
Ingredients
8 serv.Step-by-step instructions
- 1
In a large heavy skillet, on low heat, very slowly heat the olive oil, garlic, red pepper flakes, basil and mint.
- 2
Let cook for about 5 minutes or until garlic is golden brown.
- 3
If you are using the plum or fresh tomatoes, crush them in your hands or put them in a blender for 1-2 seconds (this will speed up the cooking process and give a smoother consistency to the sauce).
- 4
Raise the heat to medium high.
- 5
When oil is really hot, carefully add the tomatoes.
- 6
Let the sauce come to a soft boil.
- 7
Add salt and pepper to taste.
- 8
Add a pinch more of red pepper, basil and mint.
- 9
Add the chopped parsley.
- 10
Let sauce simmer, uncovered for about 15 minutes, stirring occasionally with a wooden spoon.
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