BY CAMILLE ORRICHIO LOCCISANO
When I was a little girl, it was the ritual in my parents’ Italian-American home to prepare a pasta feast every Sunday. As pasta is at the cooking heart of most Italian homes, my mother made a different but traditional one every weekend.
On Sunday afternoon, our family would gather around my mother’s long dining room table, and guests were invited often. We would find ourselves in front of warm, aromatic bowls of any pasta from piping lasagna oozing with fresh ricotta and melted mozzarella, to potato gnocchi topped with a rich red sauce and fresh green basil.
As the years went by, and I became more deeply engrossed in all things culinary, I grew more and more in my knowledge of pasta and my sheer love of its versatility. I especially delved into the many sauce options we can prepare, and I perfected marinara sauce at an early age.
A truly delicious marinara sauce that is packed with incredible flavor is something people will never forget upon that first taste. My method in preparing marinara is slightly different from other experienced cooks and chefs, and it yields outstanding results.
I have taught the preparation of this sauce in my culinary class countless times and to all age groups. I begin by teaching my students the origins of this Southern Italian sauce. Legend tells us that it was prepared by Neapolitan sailors when they came into port and wanted an uncomplicated meal.
In our day and age, it has become the foundation for a great deal of Italian cooking, and you can even take this sauce a step further by adding seafood, pork or beef. Marinara sauce is also ideal for rice dishes and pizza.
When serving pasta, I suggest serving it in a family-style platter or in warmed individual bowls.
Camille’s Signature Marinara Sauce
10 garlic cloves, peeled
20 fresh basil leaves
1/2 cup extra virgin olive oil, plus more
1/8 teaspoon red pepper flakes
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 28-ounce cans crushed tomatoes ( I prefer Tutta Rosa)
Parmigiano-Reggiano cheese, grated
Place garlic and basil in a food processor and stream in the olive oil as ingredients pulse.
In a sauce pot, warm additional olive oil over medium heat, just enough to cover the bottom. Add the red pepper flakes, and allow the flakes to sizzle slightly and flavor the oil. Add the onion and cook until tender.
Spoon the garlic and basil mixture into the sauce pot. Season with a generous amount of salt and pepper. Stir constantly for about three minutes as the ingredients come together and the fragrances release.
Pour in crushed tomatoes. Stir the ingredients together very well and add more salt and pepper to taste. Raise heat high for just a few minutes, and then lower heat to simmer, covered, for one hour.
In a large pot, boil water for your pasta of choice. When water begins to boil, add salt liberally (about two tablespoons). Let water return to a boil, and cook pasta until al dente.
Drain the pasta and return it back to the pot. Add a generous amount of marinara and toss well.
When serving, sprinkle with Parmigiano-Reggiano cheese and garnish with fresh basil.
