Home Cookin Chapter: Recipes From Thibeault’s Table
Basic Marinara Sauce
Olive oil, fresh garlic, canned Roma Tomatoes, salt, pepper, and basil.
Heat the olive oil with the garlic and saute 30 to 60 seconds, don’t let the garlic brown. Add the tomatoes, salt, pepper and basil. Do not cover. Just let simmer until the sauce reduces and thickens. Less than 30 minutes.
OPTIONS: Toss in some Kalamata olives into the sauce.
or: Saute Italian sausage in the olive oil, add the garlic and the tomatoes…etc…
Or: when the pasta is cooked and the sauce is reduced, toss in a pound of prawns/shrimp. Cook for a minute or two until the prawns are cooked.