Camille’s Cooking: Camille’s Signature Marinara Sauce
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.