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How To Make Marinara Sauce from Scratch - Best Marinara Sauce for Pasta dishes! Authentic Italian Recipe

   Although, there is a bit of history behind this recipe, the origin is shrouded in mystery.  Several folk theories exist as to the origin of this sauce. While one version states that, cooks aboard Neapolitan ships returning from North America invented marinara sauce in the mid-16th century after the Spanish, introduced the tomato to Europe. 

Have you ever wanted to make Marinara Sauce from scratch? Are you tired of the same ol' Pasta Sauces? Stop buying canned pasta sauce! No more pasta sauce from the jar. Not with this recipe. That's right! It's very easy to make, and your family meals will never be the same! Well, at least not when serving your favorite pastas. It all starts with a can of tomatoes.

Here's what you'll need:
                                  
                                      3-5 whole tomatoes (peeled and crushed)
                                      1/4 Tsp dried Oregano
                                      1/2 Tsp freshly ground Black Pepper
                                      1/8 Tsp freshly ground Nutmeg
                                      3 Garlic Cloves (finely diced)
                                      4-6 Tbsp Extra Virgin Olive Oil (for the finish)
                                      Salt to taste***
                                      4 Leaves fresh Basil Chiffonade
                                      1/4 cup starch water from pasta (reserved)
                                      1/4 Tsp dried Rosemary (optional)
                                      1/4 cup Olive brine from Kalamata Olives

Start by drizzling in some olive oil. Don't use the good stuff for this part. That's coming later at the finish. Next, add in the diced garlic, followed by the crushed whole tomatoes. Give it a quick stir, and add in the nutmeg, salt, starch water, and black pepper.

Continue stirring, as it reaches a boil, set the burner to medium low heat, stirring occasionally. Be careful that it doesn't burn. I usually set my heat to low for this part. Next, add in the Olive brine, dried rosemary, oregano, and basil. Stir once more, and add salt to taste, followed by another stir.

The reason I suggest you stir this in various gradients, is so that it gives a chance for each seasoning to be incorporated individually, as you build the layers of flavor necessary for maximization.
Once the sauce has reduced, go ahead, and turn off the heat. Add in the extra virgin olive oil, and stir again. Let sit to cool. This should be served warm, not overly hot.

Top generously over your favorite pasta(I used my handmade gnocchi for this)and give it a final toss to incorporate evenly throughout.  Lastly, you'll want a nice garnish of chopped parsley, and either Parmesan cheese, or freshly grated Pecorino Romano. Now, it is ready to serve!
  
WATCH THE VIDEO BELOW FOR MORE TIPS & TECHNIQUES!!

This sauce can be used in various pasta dishes, as well as, Lasagna, and Pizza, if you so choose.
I hope you've enjoyed my take on authentic Marinara Sauce. I look forward to seeing you in the next video recipe.
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