“In 'Lidia's Italy in America' by Lidia Bastianich”
1hr 5mins
4 cups marinara

Ingredients Nutrition


  1. Pour the tomatoes and their juice into a big mixing bowl.
  2. Using both hands, crush the tomatoes and break them up into small pieces (you don't have to mash them to bits, Ms. Bastianich likes tomatoes in 1-inch pieces).
  3. Pour the oil into a big skillet, scatter the garlic slices, and set over med-high heat.
  4. Cook for 1 1/2 minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the red pepper flakes for 1/2 minute.
  5. Shake and stir the pan until the garlic slices are light gold and starting to darken.
  6. Immediately pour in the crushed tomatoes, and stir in with the garlic.
  7. Rinse out the tomato can and bowl with 1 cup of hot water, and dump this into the skillet as well.
  8. Increase heat; sprinkle in salt and stir.
  9. Push the stalk of basil into the sauce until completely covered.
  10. When the sauce is boiling, cover the pan, decrease the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
  11. Uncover the pan, and cook another 5 minutes or so.
  12. The sauce should be only slightly reduced from the original volume, still loose and juicy.
  13. Before adding pasta, remove the poached basil stalk and discard.
  14. Keep the sauce on a low simmer until the pasta is ready.
  15. Prepare 1 pound pasta, drain.
  16. To dress the pasta with the marinara sauce, toss and cook them together, incorporating the shredded basil.
  17. Remove the skillet form the heat, and toss in the cheese just before serving.

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