Simple Marinara Sauce
(courtesy of Tim Magee, chef/co-owner, Calafuria in Midtown Reno. Serves 4)
Marinara sauce has many variations. This one is from Calafuria’s kitchen. Pairs well with spaghetti, fresh or dry.
1 14-ounce can high-quality Roma tomatoes, canned or stewed
1 large onion, thinly sliced
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons fresh herbs (combination of sage, oregano, and rosemary)
Crushed red pepper flakes (optional)
¼ cup fresh basil leaves
Pecorino or Parmesan cheese, grated
In sauté pan on medium heat, cook sliced onions in extra-virgin olive oil with fresh herbs. Add red pepper flakes if desired.
When onions are soft and slightly colored, add tomatoes. Lower heat, and simmer sauce until it is fairly thick in consistency. Turn off flame or heat; add basil leaves. With immersion blender or food processor, purée sauce, adding salt if necessary.
In large bowl, mix cooked pasta with sauce. With a wooden spoon, stir, adding more extra-virgin olive oil to taste. Finish each plate with grated pecorino or Parmesan cheese.
