Sunday, November 14, 2010

Gamberi e Fusilli Col Buco Marinara

Shrimp and fusilli col buco pasta (corkscrew pasta) with marinara sauce! 
     Marinara sauce is the marquis of tomato sauces.  Marinara sauce should always feature the finest Italian plum tomatoes.  This is the sauce to show how good the tomatoes are.  There is a minimum of ingredients in this sauce because the tomatoes should be the star of the show!  This is not an over worked sauce but it does require stirring every five minutes.  There is always a large proportion of olive oil in a marinara sauce.  Stirring frequently is the secret to making a perfect marinara.
     Marinara Sauce Recipe:  Measure a proportion of 20% olive oil to the total amount of the canned imported Italian peeled, seeded, tomato filets in there own juices.  (For a 28 ounce can of Italian tomatoes, the amount of olive oil should about 5 1/2 ounces.) 
     Heat the olive oil in a sauce pot over medium heat. 
     Add 8 thin sliced garlic cloves. 
     Let the garlic fry in the oil till it cooks to a light golden brown color. 
     Squash the canned imported Italian plum tomatoes by hand in a mixing bowl. 
     Immediately add the tomatoes to the garlic and oil. 
     Add a generous handful of whole fresh basil leaves. 
     Add sea salt and black pepper. 
     Bring the sauce to a slight boil.  Don not over heat this sauce! 
     Reduce the heat to medium low so the sauce cooks with a gentle slight bubbling simmer. 
     Stir the oil into the sauce once every five minutes. 
     Cook the marinara for almost 45 minutes till the tomato juices have reduced and the sauce becomes a light medium thick consistency. 
     Stir in a small handful of very finely chopped Italian flat leaf parsley. 
     Keep the sauce warm.
     Recipe:  Heat some olive oil in a saute pan over medium heat. 
     Saute some large peeled and deveined shrimp till they are almost done cooking. 
     Add a generous amount of the marinara sauce.  (The extra sauce is part of showing off the tomatoes!) 
     Stir the sauce and add some al dente cooked fusilli col buco pasta. 
     Toss the sauce and pasta together. 
     Set the sauced pasta on the plate and set the shrimp on top of the pasta. 
     Pour the excess marinara sauce in the saute pan over the pasta. 
     Sprinkle a little bit of fresh grated parmesan over the pasta.
     This is the most simple, great tomato sauce recipe you could ever try!  The flavor is impeccably Italian.  Don't add any extra ingredients or the sauce would not be a true marinara.  This pasta needs no garnish.  The tomatoes are the star of this pasta, so only use the finest imported Italian tomatoes you can get.  Set some garlic bread on the table to soak any extra sauce up with. 
     By far, this marinara is my favorite tomato sauce and it gets great compliments every time I serve it in a restaurant.  I learned this recipe from a very strict New York Sicilian chef while apprenticing.  We served perfection Italian food and we had over seven distinctly different tomato sauces on our menu.  Some tomato sauces are pasta specific.  Linguini, fettucini, or fusilli col buco are the best pastas for a marinara sauce.  I forgot to mention how nicely tender cooked shrimp goes with marinara sauce.  Delicious!  Ciao Baby!  ...   Shawna

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