PACIFIC STREET SOCIAL CLUB BASIC MARINARA SAUCE

"This is the basic tomato sauce that can be used by itself or in combination with other things—for example, see the recipes for Meatballs and Braciole. To make the popular penne alla vodka, for example, you simply heat a little vodka in a skillet, add some marinara, toss in the cooked penne, and finish with a touch of cream. Marinara freezes well and can be made in quantity and stored in the quantity you most often use."

1/4 cup extra-virgin olive oil
8 cloves garlic, smashed
1 onion, minced
2 cans (28 ounces each) crushed tomatoes (or whole canned tomatoes, gently crushed with your hands)
1 1/2 teaspoons dried oregano (or 1 tablespoon fresh minced oregano)
Salt and freshly ground pepper
Red pepper flakes (optional)
1 pound pasta, uncooked
Sliced basil leaves (optional, for garnish)
Freshly grated Parmesan cheese (for serving)

In a deep skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the garlic and onion and cook, stirring occasionally, until they’re pale golden, 5 to 7 minutes.

Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes.

Add the red pepper to taste, if desired, and simmer for 2 minutes more.

While the sauce is simmering, cook the pasta in boiling salted water according to the package directions; drain.

Reserve all but 1 cup of the sauce. Transfer the pasta to the remaining sauce in the skillet, add the remaining 2 tablespoons of olive oil, and toss to coat.

Garnish with the basil and serve with the a Parmesan and reserved sauce on the side.

Makes 4-6 servings
Source: The Men of the Pacific Street Social Club Cook Italian by Gerard Renny