I really debated this one for a long time....when you open Pandora's box it is quite difficult, if not impossible, to close. And when you start talking about a Marinara Sauce.....you are opening Pandora's Box. Everyone has a version they love and most likely it is a version they grew up with that was cooked in their household. Or worse their favorite is out of a jar! And look, there are some good jars out there, maybe even very good. But please don't ever compare that to what can be done out of your own kitchen. Ever....
Marinara in its essence is not a complicated sauce. Which is also wherein its beauty lies. Now I'm not talking about "Sunday Gravy" here folks, which has different meats thrown in and sits for hours and hours (which is also amazing!). This is plain, simple and beautiful Marinara sauce. Though the origins trace it to southern Italy how it is made can be and is often disputed. One thing for certain is that it contains tomatoes. After that you will people get creative and argumentative. You will see onions, garlic, all sorts of herbs (Basil, Thyme, Oregano, Parsley), olive oil, cheese and maybe even peppers or olives. But I think once you get to peppers and olives you are on a whole different type of sauce here people. I keep mine very simple and use it as the base for many of my other tomato sauces. It is my favorite version because.....well....I adjusted until I was in love with it. And I've had people tell me so as well. BUT in the end, there's really only one thing to do. Grab a loaf or two of bread and keep on tasting and changing until you get what you like. OK...Let's prep...
Here's What You Need:
- 1 Onion, minced, diced or sliced depending on how you like your sauce to look
- 4 - 6 cloves garlic, thinly sliced
- 2 sprigs of Thyme
- 6 - 8 leaves of Basil
- 2 (28 oz) cans of whole peeled tomatoes (San Marzano if you can get them), broken up by hand and mixed well with their juices
- The rind of Parmesan Reggiano Cheese (yes the rind, it adds a wonderful depth of flavor, also good in soups!)
- Extra Virgin Olive Oil
- Salt and FG Pepper to taste
In a large sauce pan or pot add a couple of splashes of olive oil and then add your onions and cook down about 5 minutes. Once the onions are soft and somewhat translucent looking you can add your garlic. Cook about another 5 minutes and then you can add your thyme and cook another 5 minutes.
TPC NOTE: Though you will see many recipes who add the garlic at the same time or even first, I find that since onions take longer to cook down, that when you add them first you are less likely to burn the garlic. And if you burn the garlic you HAVE to start all over again.
Add the tomatoes. Bring to a boil and then lower to a simmer, stir in half the basil and the cheese rind and stir every so often for about 45 minutes to an hour. The longer you leave it on the thicker it will be. So adjust according to how you like it. Continue to taste throughout and salt and FG pepper to your liking. About 5 minutes before you take it off the heat add the rest of the basil. And if you want....a pinch of dried oregano....shhhh.
WINE NOTE: The flexibility of this sauce stretches to the wines you can drink with it. You can really range here. But the tomatoes are really complimented with some nicely acidic wines, so you can do a Chianti or a fruity Sangiovese or on the white side a crisp Sauvignon Blanc.
I won't even go into how you can use this sauce or all the wonderful things you can add to it. I WOULD say that the first thing you should do is just have this on some pasta and try it as it is.....start there. Then....explore my friends!
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
If told you you can have a creamy pasta and yet it can still be light and refreshing you probably wouldn't believe me. I mean you'd still want it duh...BUT you probably wouldn't believe. Well....what if I ALSO told you that you can knock out this highly improbably meal in about 15 minutes. At this point you're now calling the men in the funny white coats to take me away. OR you're calling the rest of your family and introducing me to your closest single female family member. OK maybe just calling me over to make dinner then. Don't worry I'll still show...with wine.
Well this mythical dish DOES exist and you will love. Now I've taken an old Italian recipe and TCP'd it up a bit. This could almost give you hero status just for the speed alone to which you can whip this dish of love out. Ladies and Gentlemen I give you Fettuccine with Creamy Garlic and Lemon Sauce with Basil and Parm. OK....Let's prep...
- 1 lb of Fettuccine (This serves 4, divide if you want to go smaller)
- Two Lemons, one zested and juiced, and one just juiced White Wine (the drier the better, a Chardonnay works well, I used the Sancerre)
- Heavy Cream 3 tbsp
- Unsalted Butter Parmesan Reggiano
- Sea Salt and FG Pepper
- Extra V Olive Oil
- 4-6 Cloves of Garlic sliced
- About a dozen Fresh Basil Leaves chopped
I usually prep as I cook, but in this case prep everything before you prep. It's just easier and speed is of the essence here. Right? Trust TPC.
Drop your pasta in a large pot of salted boiling water. This will take about 8 minutes (for al dente).....so you have that much time to whip up the sauce. and trust me...plenty of time if you pre-prepped. Ah ha! TPC is good, TPC is wise...
TPC NOTE: This is Fettuccine folks and I don't know about you, but I have found that it can stick really easily, so make sure you are stirring often to keep the strands separated.
In a large skillet heat your butter, about med heat. Once the butter melts, throw in the grated lemon zest; stirring until you get a nice little sizzle sound going. (Always listen to your cooking!) Add your garlic slices and cook until soft (careful not to brown). Pour in some white wine (a couple of splashes about a cup)and the lemon juice. Salt and FG Pepper and bring to a simmer. Cover the skillet, and let cook for a couple of minutes.
TPC NOTE: FG Pepper is optional because people don't like the visual, BUT I love the taste soooo...I put it in. BTW Garlic and Basil are NOT typical in this meal...That's our little added secret too shh...
Uncover the pan, and slowly whisk in the cream. You're eyeballing the thickness here, but I wouldn't do more than a cup. Keep stirring until it reduces to a nice creamy saucy consistency (use your preference on how creamy) it'll be about 2 or 3 minutes more...tops.
With the cream sauce at a nice little simmer, grab some tongs and pull the fettuccine out of the water and drop right into the skillet. Toss the pasta until well coated, you can use some of the pasta water if it looks too thick.
OK kill your flame (this is critical...NEVER cook your Parm, it'll break up in your pan...or at least it could. THEN what are you going to do? Huh?) Sprinkle about a cup of grated cheese and the basil over the pasta and continue to toss well. Finish with just a drizzle of olive oil, toss again, and load up some warm bowls (also key here) with this creamy goodness. Serve immediately, with more cheese at the table (there' is ALWAYS more cheese at my table...as it should be at yours).
And that's it....who's the hero??....You're the hero.
WINE NOTE: I went with a Sancerre here because it was in the recipe and because I found it really accentuated the lemon in the dish.
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
You know, just because a meal is simple in its ingredients, doesn't mean that it is simple in its taste. Sometimes the fewer the ingredients, the greater the variance in the flavors of the dish. Or at least that's what I've found. Give me a simple peasant dish which has been passed down through the ages and I will tell you you will be eating pure culture. And it...is....delicious.
Today we're going to look at a simple pasta dish from Rome (and many pastas dishes from Rome subscribe to the philosophy of simple, few ingredients, yet tasty...and so should we!) called Cacio e Pepe. Which is simply Cheese and Pepper. Simple right? Now if you Google this you will probably find pages and pages of recipes, and by all means try them all. But through some slight variations I really think I've nailed this bad boy. But in the end....you my fine foodie friends, can be the judge and jury. OK.....Let's prep...
Here's What You Will Need:
1 pound dried Spaghetti (You can vary on thickness and Dry v Fresh if you want, all are good)
4-5 tbsp extra virgin olive oil
1 cup freshly grated Parmigiano-Reggiano plus extra for serving (MUST BE FRESHLY GRATED....or it just won't be the same, don't be lazy)
Sea Salt
Coarsely FG Black Pepper (don't even think about using pepper powder)
1-2 Garlic Cloves sliced (This is TOTALLY a TPC thing and therefore optional...don't say no....say maybe)
2-3 tbsp unsalted butter (Optional as well)
Bring water to boil in a large pot. THEN salt the water. Throw in the pasta and cook until al dente.
While the pasta is cooking, in a large frying pan heat up the FG pepper and the olive oil on a med high heat until the pepper start to fry up a bit. You'll see it bubbling in the pan and most of all you will SMELL it ahhhhhhhh. OK FOCUS!.....drop the heat to low until you're ready to put the pasta in.
TPC NOTE: Another variation I've seen often is toasting the pepper in the pan by itself for about 30 seconds then adding the oil....have to admit....this is also tasty. So.....of course...try both...Right before the pasta is almost ready, add the garlic to the pan and raise the heat. You can also add the butter here which gives a wonderful depth to the flavor. BUT I get the health aspect, so you can skip the butter and still absolutely LOVE this dish.Using tongs, transfer pasta to the pan; spreading it out as evenly as possible. (Don't throw out the pasta water yet). Drop the heat to low so the cheese doesn't separate. Start adding the parmesan over pasta; tossing vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary to get the creamy texture you want.
Immediately transfer to a large warm serving bowl or the individual warm personal bowls. Grate some more cheese on top. A "little" more pepper fresh and just a drizzle of olive oil, which adds very subtle fruitiness to the dish. Leave out an additional bowl of grated cheese to add as you go.
TPC NOTE: The difference between Hero and Zero here is what you do with the bowls. PLEASE warm them up (in the oven or just with hot water, hell I've even taken them right out of the dishwasher at serving). If you serve them in cold bowls, the dish will congeal in minutes and all of that hard work was for naught. Sure, it's still tasty, but not even close to what it could be. Warm bowls keep the dish nice and creamy.
WINE NOTE: You can go with a nice Cab here as it blends well with the FG pepper (almost like steak). A big Zin is always safe. On the white side I did it with a nice Sancerre (yeah I've been here before) and it was also very tasty.
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
With a most colorful background as to it's name, this dish is all about the very essence of using what you have on hand. A Mediterranean mouthful with every bit, it will give you an "old world" taste that you would swear was passed down from generation to generation in your family (btw there's nothing better than a good story with a dish). I would leave out the part that the dish is probably only 50-60 years from it's creation. Like many Italian dishes you will find that you can have many variations but the key, as always, is to taste, test, adjust, taste until you find the one that is to your liking. And once you do, you will find this dish as hearty and satisfying as a good pasta meal should be. Of course you can get it in a jar, but then.....really....
OK....let's prep....
What you'll need:
1 pound of pasta (A nice thick Spaghetti is best, but if you only have a Penne around, go for it)
1/2 cup of Pitted Olives halved gives a nice effect (black, Kalamata, Gaeta....got any left over from that Tuscan salad? of course you do)
3-4 Garlic Cloves chopped (as a garlic guy, I'm going 4, but your choice)
Red Pepper Flakes to taste
Olive Oil
6-8 Anchovy Fillets (I've seen tuna used, but in my opinion that's a whole different dish)
1 large can (28 oz.) Whole Plum and Peeled Tomatoes (break the tomatoes with your hand for a nice rustic look and reserve the juices too)
2-3 tbsp of Capers (rinse thoroughly and drain)
Italian Parsley chopped (about a handful)
Wedge of Parmesan Reggiano (to be grated)
Salt and FG to taste (this can be a very salty dish so you may not need a lot here)
I've seen an onion used in this dish as well. However you are dealing with some very strong ingredients and I've found that onions didn't really work for me. BUT you are more than welcome to add 1 onion (sliced for effect) and just add with the anchovies.
TPC NOTE: In this dish, because timing is very important (especially in cooking the garlic), I can't stress enough to have all of your ingredients prepped and ready to go in the pan.
Bring water to boil in a large pot. THEN salt the water. Throw in the pasta and cook until al dente. With the pasta ready, drain return to the pot and pour the reserved liquid from the tomatoes and give a quick toss. I would use just enough to coat.
As soon as the pasta goes in, in a large frying pan on a med flame, combine the oil, anchovy, red pepper flake and then garlic. Stir, stir, stir. IT IS KEY to make sure that you don't brown the garlic so keep it moving. Right about here you are going to get hit with one of life's most wonderful aromas. The garlic will literally welcome you home. Add the plum tomatoes and cook until you get a nice thick consistency.
Now you're ready for the olives, capers and parsley. No need to really cook here as the olives and capers are ready to eat from the can/jar and the parsley will give it's flavor with the mere heat from the sauce.
Combine the Pasta and the Sauce giving a quick toss. (If you're a little dry you can add some of the pasta water or the reserved juice. experiment here, but I'd go with the juice just on this dish.) Salt and pepper to taste.
Serve in warm bowls and grate the Parmesan cheese to taste over each bowl.
WINE NOTE: I think a Zinfandel or even a Pinot Noir would go very nice here. But again....if you're feeling slightly celebratory, open a bottle of bubbly!
Enjoy....Have Fun....and Eat Well!
TPC
Last night was a rough night, you had a big meal...maybe a few glasses of wine. And right now you just need to feel healthy. You now that feeling? Fear not TPC has just the thing that will get you back in the game, it's very healthy for you and of course tastes great. Today we're going to throw together a Tuscan Salad. Like many of things we talk about there are basics of a Tuscan salad with room for many variants, so again, it's what you have in the fridge and what you like to eat. And this is SO easy to make. If it take you longer than 10 minutes to make you're doing something wrong. Let's go see what's in the fridge and cupboard first...shall we? OK let's prep...
What you'll Need:
Some Lettuce (any kind of lettuce will do, arugula is great here but I love romaine) enough to fill as many bowls as your serving.
Some Cheese (Feta, Havarti, Swiss, Cheddar are all fine and you probably have them on the fridge, but if you have it....Parmesan Reggiano would be perfect)
One onion sliced (Red, White, Yellow all work, but be careful this can be overpowering, I literally take one slice, the semi dice up the slices)
1 Can of Beans drained and rinsed (Kidney Dark or Light, but as an Italian I always have a can or two of Cannelini beans lying around)
1 Lemon Some Olive Oil (You know what kind)
Some Olives (Simple Black or Kalamata work really great here pitted please.....OH and you go with canned black olives, SAVE a wee bit of the juice for the dressing)
FG Pepper Sea Salt (Course not fine)
Some Tomatoes (Grape, Cherry, Roma...whatever you have on hand)
Artichoke hearts...if you have them? Sure why not!
Nuts? Almond? Walnut? Go for it!
Here's what I had on hand: 
TPC NOTE: Just for clarification when I use the term "some" here I mean you will have to eyeball. This dish is about presentation and eyeballing. So have all your ingredients ready to go and as you're assembling put just enough but not too much in each bowl. You'll see what I mean as you make this. It's easier than it sounds. Would I give you something hard to do?
In a very large serving bowl or separate bowls combine the lettuce, beans, olives, tomatoes and onions. Give it a quick toss. Juice your lemon (remember to roll it first!) and drizzle over your salad. Follow with some olive oil. Coat but don't soak! And now the little secret....drizzle on some of the juice from the canned black olives (room temp if possible)....no one will ever guess and it's a wonderful mysterious flavor.
Grind the pepper and sprinkle on the coarse sea salt (course gives such a better texture to the salad). Take a peeler and slowly peel some of the Parmesan on to the salad. You can grate but not as impressive visually. If you are going with another cheese. Cubes are fine too. And if you really have a need for meat, tear up some Prosciutto, Speck, Serrano or even some Black Forrest Ham. Like below:
Nice. Simple. Quick. Healthy and of course very tasty. Great for lunch or a light dinner. And quite filling....
WINE NOTE: Here you can go with a nice Pinot, Chardonnay, Riesling.....orrrr....What ever you like to drink! Most reds go nicely here.
Enjoy, have fun....and eat well!
TPC
I would think that there would be little choice to start with anything but an Italian dish. And as I like to keep things fast and simple, this is as simple and easy as it comes. It is called Spaghetti All'Ubriaco or "drunken spaghetti" if you will. How could we go wrong here? From what I understand this is a dish from Florence, but there are some different versions out there, by all means go look. Some use Anchovies...some add some butter....I've even seen breadcrumbs....here's what I like....but TEST...TRY...and decide for yourself!
1 pound spaghetti (1/4 to 1/2 pound per person...depends how hungry you are)
4-5 tablespoons extra virgin olive oil (if you call it EVOO we are in a fight)
2 to 3 cloves garlic, chopped
2 to 3 anchovy fillets, chopped (or you can match with pinch of rough salt, but come on be adventurous, you're shy go 2)
Couple of pinches dried chili peppers, crushed (not an overpowering heat...tasty...I tend to go bigger here)
2 cups red wine (OR about 3/4 of the bottle...ish...I pour from the bottle...it looks so much cooler!)
Fistful fresh Italian parsley, chopped....( really makes the look of this dish)
1/2 cup freshly grated PARMESAN REGGIANO cheese (duh)...add more to taste.....I always leave a bowl of it at the ready when I serve...always
Bring water to boil in a large pot. THEN salt the water (never before it's boiling, bad for your pot) Add the pasta and cook for 6 to 7 minutes, you're going to want to transfer just BEFORE the pasta is al dente....test it!
While the pasta is going....In a saucepan, heat the olive oil. Add the garlic, chili peppers (to taste), and anchovies...OK now anchovies...here is the part you make your call...you should cook until the anchovies disappear. It won't taste fishy...just a deep salty taste. If you don't like anchovies....use a pinch of coarse sea salt....you'll get close...but nothing beats the anchovies. Really. Cook for about 2 to 3 minutes...ish....until the little fishies are gone, remember?
Add the pasta to the pan, and toss well.
Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. WINE NOTE: Use good wine...wine would you drink. The wine is intensified so using a bad cheap wine just makes a bad cheaper tasting dish. ...That being said you don't use a $50 bottle of wine either! (You probably already know this...but just in case)
Kill the flame.....add freshly chopped parsley and grated parm cheese toss well. (tongs work great here and looks like you know what you're doing)
Slide it into to a warm bowl (with flair please!) and serve right away family style!
SECOND WINE NOTE: If you can, serve with another bottle of whatever you used to cook....it really does accentuate...and if you didn't have two bottles to start with...shame on you...rookie.
This should serve 2 with leftovers or 4 straight up.
Enjoy and eat well!
TPC
