Before it turns murder weather here in New York and all we can bear to do is barbeque on the grill, I’ll share the normal Sunday tradition in my family, which involves a big pot of red sauce. Tonight we’re having cavatelli, but really this pasta itself it not the important part, because this sauce goes with them all. So put your favorite Louis Prima song on blast and get ready to eat.
3 cloves of garlic peeled with the ends cut off.
1 28 oz can of peeled crushed tomatoes
1 small can tomato paste
A little red wine
A container of grated or a hunk of Locatelli Cheese
Add a couple of tablespoons of extra virgin olive oil to a large sauce pan and add the cloves of garlic. Heat the stove on medium. Leave for about 3 or 4 minutes until you see the oil beginning to heat up. Do not allow the garlic to turn brown.
Add the large can of tomatoes and the can of tomato paste. Fill the tomato paste up with water one time and dump into the mixture. Turn the burner up to high and allow the tomato mixture to come to a boil. Then turn down to low and cover the pot. Let cook for about an hour. If the sauce is too bitter, add a couple of tablespoons of red wine and let it simmer for an additional fifteen to twenty minutes. Never ever ever ever put sugar in your sauce. It will sweeten up naturally the longer it simmers.
After draining the cooked pasta of your choice, place in a large serving bowl. My favorite way to serve this dinner is to place a helping of pasta in each individual bowl with a modest amount of sauce on top. Top with a generous spoonful of grated Locatelli cheese. To complete the experience, yell the names of each family member expected at dinner from the kitchen, even if they are standing next to you.
Garlic: the elixir of life.
Start with good ingredients and you can’t go wrong.