For serving - also optional: About 3-4 ounces aged Italian cheese such as Parmesan, Romano, or asiago.Alternately, use fresh or dried herbs such as basil and oregano - start with a little and add more until you get the flavor intensity that you prefer. Optional: About 3 - 4 tablespoons pesto (you can buy or make this - for a quick homemade version, see our totally easy basil pesto recipe).2 tablespoons olive oil (we use full-flavored Greek, Italian, or Spanish first cold pressed olive oil from local markets and stores, Trader Joe's extra virgin cold pressed Italian olive oil, or Costco's Kirkland brand organic extra virgin olive oil).Use your favorite brand - a good quality imported Italian pasta, supermarket brands such as Barilla, even fresh pasta 1 pound (16 ounces) pasta - any shape is fine.You can easily double or triple the recipe, especially since there's no set amount of salt - just add a quantity that tastes good to you. This recipe assumes that you're serving the sauce over pasta, but you could also use the sauce in other dishes such as Eggplant Parmesan or even on homemade pizza.įresh tomato marinara sauce also freezes well. Serves: 4 - 6 as a main course, or 8 - 10 as a side dish Pasta with Fresh Tomato Marinara Sauce Recipe Top Photo: Vine ripened home-grown tomatoes in Boston Discovery Guide's test kitchen Your family and friends will beg you to make this homemade tomato sauce again and again.Īnd in late summer, when your garden or your favorite farmer's market overflows with juicy ripe tomatoes, there is no better recipe for making a tasty meal tonight - and freezing the leftover sauce for a cold night next winter. You can customize this basic marinara sauce recipe by adding your favorite herbs and other seasonings to create your own signature flavors. If you've dined in Boston Italian restaurants, you probably know that great marinara sauce is at the heart of many wonderful dishes.Įach chef takes pride in his or her own special version, and once you dine in even just a couple of the North End's Italian restaurants, you'll start to notice the subtle differences. Serve your tasty pasta with marinara sauce as a main entrée or side dish. Use tomatoes straight off the vine from your own garden, Boston's Haymarket, or whatever farmers' market is near you, although canned tomatoes also work well. Garnish with fresh herbs and more cheese.You can make this delicious marinara sauce recipe inspired by Boston's Italian restaurants and our fantastic farmers markets in just 10 minutes. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Season it with freshly milled black pepper and salt. Meanwhile, in a pan, bring the vegetable stock to a simmer. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.įor the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Let it sit for about 30 minutes.įlour the table and roll out the dough until very thin (until you can just see your hands through the dough). Wrap the dough with plastic wrap or a damp towel.
When the mixture is uniform, use your hands and knead the dough until smooth. If the dough is dry, add a little water, 1 teaspoon at a time. Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Let it sit at room temperature for about 30 minutes.īy hand: On a wooden table or in a bowl, create a volcano shape with the flours. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Add the eggs and mix on medium speed until the dough come together and forms a ball. Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. For the pasta: You can prepare the dough either using a stand mixer or by hand.