Friday, June 14, 2013


Spaghetti With Tomato Sauce, Spaghetti Marinara, Spaghetti Pomodoro? Whatever you call it, it's one of both Italy's and America's favorite dishes. Hundred of millions of plates of it are consumed every year. In Italy, pretty much all of them are delicious, and correct. In America, that's another story. Most are not, and are abominations of what this simple but great dish should be. Canned or jarred Tomato Sauce, "Fougettaboudit!" In America, no self-respecting Italian-American would ever serve it. We make our own. The rest of the people, again that's another story. Blahhh!!! Spaghetti Pomodoro, as it is known in Italy is a "Supreme Dish." It's simple, but is exacting in getting everything just right. It's not hard to make it, but one must know and be taught the proper way. Here's were we come in. The instructions and recipe for making proper Spaghetti Pomodoro follows (you may use another Pasta such as Rigatoni, Penne, linguine, whatever).
First I must dispel a couple major misconceptions about this great sauce, Salsa Pomodoro, Tomato Sauce, Marinara. First misconception, Tomato Sauce does not cook for hour and hours, it can be made in just 10 minutes or may cook for 30-45 minutes, but that's it. No more. In Italy Salsa Pomodoro does not have Oregano in it, this is a major American misconception, even among many Italian Americans. Tomato Sauce is simple made of; Olive Oil, Garlic, Pepperoncino (Red Pepper Flakes), Fresh Basil, Tomatoes, and Salt . Basta! That's it! No more is needed.
You start with olive oil, saute garlic in it, add Red Pepper Flakes and these two items flavor the oil which will flavor the tomatoes. You add you tomatoes to the hot flavored olive oil, cook for 10 to 40 minutes depending on what size pan you have and whether you want a sauce that has a fresher or more cooked flavor. Any way is good.

OK get to it. Here's The Recipe excerpted from Daniel Bellino-Zwicke book on Italian-American new Yorkers, their Kitchen, Food, Table, Rituals, and joys of being Italian, making food and sharing at the Table "La TAVOLA."


2-28 oz. cans San Marzano crushed tomatoes
or other good quality Italian style tomatoes
4 cloves minced garlic
1 small onion, minced
½ teaspoon crushed red pepper
¼ cup virgin olive oil
¼ chopped fresh basil or 1 teaspoon dried
Salt and pepper to taste

1)   In a 6 quart or larger pot, saute onions over a low flame for 3 minutes. Add garlic and cook
      for 3-4 mins. Do not let the garlic get dark or burn.

2)   Add tomatoes, turn heat up to high and stir. When sauce starts to bubble,  turn flame down 
      so  the sauce is at a low  simmer. Simmer for 45 minutes while frequently stirring  the bottom 
      of  the pan to keep sauce from burning.  Add fresh basil in the last ten minutes of cooking.

3)   Cook whatever pasta you choose (spaghetti is best) according to directions on package.
      Drain pasta, toss  with tomato sauce and drizzle of olive oil, plate, and serve w/Cheese

THIS RECIPE Is A CLASSIC and TOMATO SAUCE The Right Way. Excerpted From 
Daniel Bellino-Zwicke's "La TAVOLA" Filled with Wonderful STORIES and RECIPES of The ITALIAN and ITALIAN-AMERICAN LIFESTYLES ... We HIGHLY RECOMMEND IT  ..


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