Bucca's Marinara spaghetti sauce
Serves from 4 to 6
1 lb Penne Lisce pasta *1
1 can Italian tomatoes (32 to 35 oz) *2
4 large cloves garlic, diced *3
1/2 c. parsley (fresh), diced
3/4 c. olive oil
1 Tbsp. salt
1 tsp. basil
1 tsp. oregano
1 to 2 bay leaves
Locatelli brick cheese *4
In oil, sauté garlic and parsley for 5 to 10 minutes. Add Italian tomatoes, cut into chunks. Simmer 10 minutes. Add remaining spices. Cover and simmer 10 to 15 minutes. Uncover and cook on medium 15 to 20 minutes. Cook pasta al dente. Pour marinara sauce over pasta. Sprinkle with parsley. Serve with Locatelli cheese.
L. S. Jeszkonis from Cooking with IBAH
* Yale's tips...
1. If you use spaghetti, thin is the thinnest to use. Angel hair is inappropriate with this sauce.
2. Drain the liquid from the Italian tomatoes.
3. I use minced garlic from the jar and dried parsley.
4. And I substitute slivers of Vermont Sharp cheese for the Locatelli