NONNA CONTI'S MARINARA

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Nonna Conti's Marinara image

From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.

Provided by ThatSouthernBelle

Categories     Sauces

Time 40m

Yield 1 1/2 Cups

Number Of Ingredients 8

3 tablespoons olive oil
1 tablespoon garlic flakes
2 large garlic cloves, Peeled and thinly sliced
1/2 teaspoon paprika (or small pinch of hot pepper flakes)
1 (28 ounce) can Italian plum tomatoes, with juices, chopped
salt
pepper
1/4 cup fresh basil leaf, torn

Steps:

  • Heat the oil over medium-low heat in a nonreactive saucepan or skillet.
  • Put the garlic in the pan, taking care not to let it brown, and cook until the garlic is soft.
  • Stir in paprika or hot pepper flakes and cook for 15 seconds then pour in the tomatoes with their juices.
  • Bring the sauce to a boil, reduce the heat so it bubbles in a few places, season with salt and basil and let it simmer about 20 minutes until slightly thickened.

Nutrition Facts : Calories 345, Fat 28.2, SaturatedFat 4, Sodium 28.3, Carbohydrate 23, Fiber 7, Sugar 14.1, Protein 5.2

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