authentic italian recipe

NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Authentic (Quick) Italian Tomato Sauce for Pasta

garlic

tomatoes tomatoes tomatoes

level tsp Diamond Crystal Kosher or sea salt

Parmigiano Reggiano to grate on top

Pour the oil into a large saute pan...

Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.

Turn the heat up to high. Now add...

Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.

Add the salt and continue to simmer at...

Add the salt and continue to simmer at a fast pace, and stir often.

The sauce will thicken quickly, so do not...

The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.

Taste the sauce, if it doesn't taste delicious,...

Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.

Add sauce to the drained pasta (save some...

Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.

Also, if you've been plating pasta in a...

Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

Grissini are crispy breadsticks originally from Turin, which can be enjoyed on their own or accompanied by various other ingredients and dips.

Grissini

lb all-purpose flour (, sifted)

durum wheat semolina (, extra fine)

water ((or more), at 97 F / 36°C)

active dry yeast

extra virgin olive oil

salt

barley malt syrup

Extra virgin olive oil (,

Sesame seeds ((optional))

Poppy seeds ((optional))

Stand mixer

Pastry brush

Place the flour into the bowl of a stand mixer, and make a well in the center.

Add the yeast and the malt syrup, and pour over half of the water.

Let stand for 10 minutes.

In another bowl, combine the olive oil and the rest of the water.

Using the dough hook, start mixing at low speed while gradually adding the oil and water mixture.

Once the liquid is incorporated, add the salt.

Knead at medium speed until you obtain an elastic and smooth dough.

Increase the speed, and knead for 2 minutes at high speed.

Sprinkle the bottom of a baking sheet with durum wheat semolina and place the dough on top, giving it a rectangular shape.

Using a pastry brush, brush the dough generously with extra virgin olive oil.

Place in a warm, draft-free place, and let it rise for 1 hour.

Preheat the oven to 400 F (200°C).

Once the dough has at least doubled in size, using a knife with a very long, smooth blade, cut the dough along the short side into strips about ½ inch (1 cm) thick.

Holding each strip at each end, stretch until they are the length of the baking sheet.

Arrange these pieces of dough, spaced apart, on the baking sheet lined with parchment paper.

For sesame or poppy seed grissini, brush with extra virgin olive oil and sprinkle with seeds.

Bake for 15 to 20 minutes until lightly browned.

Place on a cooling rack, and allow to cool completely before storing the grissini in a paper bag to keep crisp.

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Authentic (Quick) Italian Tomato Sa...

Grissini

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