American Marinara Sauce II
This is a more rustic and less "Italian-American" recipe than the other one.
Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable)
2 tablespoons almond oil
½ head of garlic (or less), minced
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried red chile flakes
1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved
2 medium to large onions (preferably red or yellow), diced
1 yellow bell pepper, cut into strips
1 large can plus 1 small can whole tomatoes, crushed by hand with juices
1 large can crushed tomatoes
½ cup (120 ml), plus more as needed, white table wine
Salt to taste
Ground black pepper to taste
Freshly-grated Parmigiano-Reggiano to taste
Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.
Deglaze pan with white wine, then add tomatoes.
Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.
Simmer for an hour (or more if necessary), stirring occasionally.
Add wine until desired consistency is achieved. Add salt and pepper to taste.
Add al dente pasta to pan with sauce and combine using tongs.
Plate and garnish with fresh basil and Parmigiano-Reggiano.
- •To save time, make the sauce the night before you plan to serve it. Chill overnight, and reheat it over low heat while you cook the pasta. The overnight rest period also allows for flavor development and sweetness.