HUNGRY GERALD

Supermarket shelves have many jars of Italian Marinara Sauce. And, you’ll find Marinara on the menus of many second rate Italian red sauce restaurants. The result of all this has been to give Marinara a bad reputation among discerning gourmands (like HG). The New York Times recognized this phenomenon and recently published (with accompanying video) a recipe for true Marinara. The worthy sauce has been rescued. Follow the recipe and you will have a sauce that is sprightly, pure and a sure way to chase away the winter blues. Best of all, it takes less than 30 minutes to prepare and cook. BSK prepared the sauce last night (she added an extra dried hot pepper and a pinch of fragrant Mexican oregano). Served it with De Cecco fettucine (HG cooked the pasta properly al dente). A shower of freshly grated Parmesan. A bottle of Montepulciano d’Abruzze. Finished the meal with a lightly dressed mache salad and manchego cheese. Happy time indeed.

Tagged Marinara Sauce, New York Times