Marinara Pasta

This yummy sauce is credited entirely to my husband. He perfected it over the years switching from canned to fresh tomatoes, when in season. What elevates this sauce is the oil fried garlic, which gives the sauce a velvety base with just enough of a garlic hit. It is the most basic of sauces and yet so delicious and fresh tasting. It reminds me of marinara sauces I had at private homes in Italy, when the home cook just whipped the sauce together with very few ingredients, tossed with perfectly al dente pasta, topped with parmesan, and perhaps a little basil. Simplicity and perfection in one quick dish. There is no simmering for hours, it’s about freshness. Even if you have a favorite marinara recipe, try this one for a fast, fresh summer marinara.