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spaghetti all marinara (simple tomato sauce)

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Basically, marinara is a simple preparation using tomatoes, garlic and oil. (the name marinara appears most frequently with pizza). Here is the basic recipe, along with some variations. The authentic Italian marinara sauce is never accompanied by cheese. But if you wish, you do.

for the sauce:

one-third cup olive oil
3 large cloves of garlic, peeled and chopped
one 28-ounce can of peeled, imported Italian plum tomatoes. Drained and roughly chopped
2 tablespoons chopped basil (or parsley)
salt and freshly ground pepper

for the pasta:

one pound of pasta: spaghetti, penne, or any maccheroni.

Put the oil in a medium-sized sauté pan, over medium heat. Add the garlic. When it starts to sizzle, add the tomatoes, plus salt and pepper. Bring to a boil, breaking up the tomatoes with a wooden spoon. Add the basil or parsley. Add salt and pepper. Simmer, continuing to stir, for about 20 minutes more.

Meanwhile, bring 4-5 quarts of cold water to a raging boil. Add two tablespoons of salt. Drop in the pasta and stir. Cook until al dente. Drain.

Add the pasta to the reheated sauce and toss well. Serve immediately.

Spicier variation: at the step where one adds the tomatoes, also add 1/4 to 1/2 teaspoon (to taste) red pepper flakes.

Cheese: if you wish to add cheese, two tablespoons of parmesan should do the trick, added as you stir the pasta into the sauce.