Nothing beats a classic homemade, fresh tomato marinara. Here’s an actual recipe from me! Just drizzle a couple of tablespoons of extra virgin olive oil into a pot, turn the heat onto medium, drop in one package of whole, washed Campari or cocktail tomatoes (they are like giant cherry tomatoes), add 2 cloves of pressed garlic that have been crushed using a garlic press, add some sea salt (and red pepper flakes jf you like), and add one large spring of fresh basil (like my favorite from @gothamgreens ), and a pinch of dried Italian herbs. Then, stir (some of the whole tomatoes may have started to cook down and you can push on them with a spoon to “pop” them and extract some juice - which will help the garlic not to cook too quickly). Cover, reduce the heat to low and let it cook down for a while (15 mins or so). Uncover and cook an additional however much you like to reduce the liquid in the sauce to your desired consistency. That’s it. So easy and fresh. Pictured: fresh tomato marinara with elicoidali (I have never heard of this before buying it!). Apparently it is basically a textured rigatoni, but the ridges run around the pasta tubes in a semi-helix (rather than just straight down the tubes). How’s that for some geometry?! If geometry class has used pasta, I might’ve liked it a lot more!!!! ;)))) #elicoidali #rigatoniwithhelix #pasta #freshtomatomarinara #marinara #freshtomatosauce #camparitomatoes #camparitomatosauce #canyoutellimissitaly #pastamarinara #gothamgreens #forkyeah #eeeeeats #eatstagram #foodstagram #feedfeed #food52 #food52grams #huffposttaste #thehungrytruffle #gracegothamgourmet #tasseltotable https://www.instagram.com/p/B3Ka25Qn301/?igshid=si0eac55boig
