Easy Cookin' Marinara Sauce for Lazy Nights
Feeling lazy but still want some Dantastic food? Then you’ve hit paydrit with our lazy man’s marinara sauce. This is a pretty straight forward recipe but it’s not lacking in flavor thanks to Dan-O’s Original and Cheesoning. You can scale how much of each you use in the recipe to fit your personal preference but another thing I like to add a lot of to this marinara sauce is garlic. Never hurts to add more garlic. Try serving it up with our asiago cheese bread or pull apart garlic bread.
History of Marinara Sauce
The precise origins of marinara sauce are lost to time. One of the more popular origin stories is that cooks aboard NEapolitan ships returning from the Americas invented marinara sauce around the mid 16th century after the Spainiards introduced the tomato to Europe. Another points the finger to Neapoltian sailor’s wives who prepared it upon the sailors return home.
The first written record of marinara comes from Lo Scalco alla Moderna, or The Modern Steward, written by Italian chef Antonio Latini. The recipe was published in multiple volumes, once in 1692 then 2 years later in 94. Latini had served as the Steward of the FIrst Minister to the Spanish Viceroy of Naples with this tomato sauce closely resembling modern marinara. Another sauce similar to marinara is sugo finto, which translates to fake meatless sauce.
- Add olive oil to a skillet over medium heat
- Add garlic and and basil leaves, cook until fragrant
- Stir in peeled tomatoes and and Dan-O’s and let simmer for an hour
- Add salt to a pot of water and cook rigatoni per instructions on the box, strain
- Add another handful of basil leaves to the sauce and let simmer for 30 minutes.
- Use an immersion blender to liquify the sauce and add cooked rigatoni
- Stir and remove from heat
- Plate and sprinkle with grated parmesan cheese, enjoy!