From the kitchen of Stephanie Knewasser. I whip this simple marinara
together as the water comes to a boil for the pasta. For a thick
marinara, use crushed tomatoes; for a thin marinara, use a can of
In a large pan:
1/4 c canola oil
1-2 large garlic cloves, minced
rounded 1/4 tsp basil
rounded 1/4 tsp oregano
2 pinches red pepper flakes
Cook on low heat 2 minutes, allowing the flavors to infuse the oil.
Do not let garlic brown, or the flavor will be bitter.
1 28 oz can crushed tomatoes (for thick) OR sauce (for thin)
1 Tbsp water (use to rinse out the tomato can)
1 tsp salt
Slow simmer on low for 15 - 20 minutes.
This batch was made with sauce- you can see how thin it is
just coating the pasta. I always top with salt, pepper,
grated Romano cheese & parsley.