Classic Marinara Sauce
Recipe from Lidia Bastianich
Adapted by Julia Moskin NYT
Serving Size: 6
Preparation Time: 30 minutes
Yield: 3½ cups, enough for 1 pound of pasta
1 28-ounce can whole San Marzano tomatoes
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
¼ teaspoon dried oregano, more to taste
1 large fresh basil sprig
2 cups baby spinach
Preparation
1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
2. In a large skillet over medium heat, heat the oil. When it is hot, add garlic.
3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano and salt. Stir.
4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.
5. Add Spinach and let it wilt.
