Quick And Amazing Marinara

Quick And Amazing Marinara

8 cloves minced garlic,( fresh only!!)
2 large cans of petite diced tomatoes
one cup red wine
3/4 cup olive oil
1 pound of Romano, or Parmesan cheese

 ( 1/2 of each is amazing too)

2 tablespoons of crushed red pepper (to taste)
2 tablespoons dried basil
1 teaspoon dried oregano
2  tablespoons Montreal steak seasoning
8 Ribbon cut fresh basil leaves.
2 teaspoons of anchovy paste (optional)

 

 

In a large sauce pan warm oil, anchovy paste, (optional)  and garlic, ( just till you begin to smell the garlic), then  add oregano basil Montreal steak seasoning stir and slowly add red wine. This is a great time if you like mushrooms to add mushrooms as well. Cover and let cook slowly for five minutes on low to medium heat do not burn the garlic. Now add the two cans of diced tomatoes and let warm but don't let it come to a bubble. Once you start to see sauce start to steam Parmesan cheese in large chunks and drop into sauce cover and let cook for 15 minutes on medium low heat with a lid. Once the sauce is finished cook your pasta put in colander  had two bowls not too high and cover with sauce almost like a soup make sure everyone gets a nice chunk of the cheese it's like fondue. Sprinkle with Parmesan cheese and a little crushed red pepper salt and pepper to taste and top off with fresh basil ribbons. Bon appétit!!

Using 1 or 2 pounds of your favorite pasta cooked Al Dante (not over cooked) follow the directions on the pasta package. (Typically we like the normal spaghetti noodles.)