Inferno Marinara for Dan BrownKelsey Banfield
I love to read. At the end of a long day I always try to give myself a little down time and pick up a good book. For me, there is nothing quite as relaxing as getting lost in the pages of a good book. This summer I have several on my list to read including Dan Brown’s latest, Inferno. I loved The DaVinci Code so I have no doubt I will enjoy this one as well. In honor of the “hot” title I decided to make some spicy marinara sauce to serve our some spaghetti the other night. We were actually between heatwaves so it was comfortable enough to eat a hot meal (!) In case you plan on picking up Inferno this summer here is a great meal you can pair with it!
¼ cup extra virgin olive oil
1 medium yellow onion, finely chopped
2 teaspoons crushed red pepper flakes
1 28 ounce can crushed tomatoes
1 large pinch kosher salt
3 to 4 fresh basil leaves
2 tablespoons unsalted butter, cubed
¼ cup Parmesan cheese
1. In a deep skillet over medium heat add the olive oil and warm it until it is beginning to bubble. Then add the onion and cook until it is very soft, about 10 to 12 minutes. Then add the garlic cloves and stir them in for about 2 minutes, followed by the red pepper flakes and stir for 1 more minute.
2. Carefully pour the tomatoes into the onion mixture and add some kosher salt. Reduce the heat to low and simmer the sauce for about 15 minutes, or until the sauce thickens slightly. Stir in the basil leaves and turn off the heat.
3. Cook the pasta for about 10 minutes in salted boiling water, drain it RESERVE 1 cup of the pasta water and add it to the tomato sauce in the skillet.
4. Bring the tomato sauce up to a bubble over medium-high heat and cook the pasta for an additional 3 minutes, until it has completely cooked is is al dente. Remove the pan from the heat and discard the basil leaves. Stir in the cubed butter and Parmesan cheese. Toss well and serve.