Yes I know I said I was not going to post any of my own food photos. Well, when you can't wait to get out of work so you can have leftovers for dinner it justifies a photo. My foodie pal Joe F is Italian and a damn good cook. We go to his house for "gravy". Now I have NEVER been able to pull off Italian food, it's either too sweet, too watery, too thick or tastes like crap. It's never on my radar to cook because I totally SUCK at it. I just go to Joe F's for Italian. Well he posted his recipe for the simplist Marinara. Oh....My...Holy...Dipped...In....Red....Sauce! I finally tried it. SO damn easy. Here it is, I'm going to edit it a little. He and I went to the same truck drivers school of potty mouth.
Marinara
28 ounces of good tomatoes (Strianese or Sclafani's typically)
2 garlic cloves sliced razor thin
1 pinch of red pepper flakes
Salt and pepper
If the tomatoes are whole crush them by hand in a bowl. Film a saute pan or a big skillet with the olive oil. Put the sliced garlic in and turn the heat up to medium. Slowly sweat the garlic until the oil is fragrant and the garlic is translucent. Big note, don't burn the f$#@$g garlic, it will taste shitty. Don't even brown it, if it browns or burns throw it out, wash the pan and start again.
Add the crushed pepper flakes, turn the heat up to medium high, and immediately add the tomatoes. Thin with hot water if necessary (usually when using the Sclafani's). When the sauce is bubbling, turn the heat down to a simmer. Salt and pepper to taste. Simmer for 15 minutes, that's all there is to it, no shit. Dress your favorite pasta with this sauce, simple.
I had a ton of fresh basil that I added to this. NOW here is another slick trick. Cook your pasta, drain it, put it in a bowl then toss it with just a little of this sauce. It seems to coat it and absorbs just the right amount so when you put the sauce on top it's just like Mama's. Oh and don't forget the cheese......the salad, the wine........relax and enjoy.

