Nonas Marinara Sauce Recipes

NONNA CONTI'S MARINARA

Nonna Conti's Marinara image

From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.

Provided by ThatSouthernBelle

Categories Sauces

Time 40m

Yield 1 1/2 Cups

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 tablespoon garlic flakes
2 large garlic cloves, Peeled and thinly sliced
1/2 teaspoon paprika (or small pinch of hot pepper flakes)
1 (28 ounce) can Italian plum tomatoes, with juices, chopped
salt
pepper
1/4 cup fresh basil leaf, torn

Steps:

Heat the oil over medium-low heat in a nonreactive saucepan or skillet.
Put the garlic in the pan, taking care not to let it brown, and cook until the garlic is soft.
Stir in paprika or hot pepper flakes and cook for 15 seconds then pour in the tomatoes with their juices.
Bring the sauce to a boil, reduce the heat so it bubbles in a few places, season with salt and basil and let it simmer about 20 minutes until slightly thickened.

Nutrition Facts : Calories 345, Fat 28.2, SaturatedFat 4, Sodium 28.3, Carbohydrate 23, Fiber 7, Sugar 14.1, Protein 5.2

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