Twenty-minute marinara sauce with fresh basil from Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations by Lidia Matticchio Bastianich

  • basil
  • garlic
  • canned tomatoes
  • olive oil
  • dried red pepper flakes
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on August 28, 2011

    p 130 - I made this exactly as written using Cento San Marzano canned tomatoes. The can says it is a product of Italy but it does not have the code for San Marzano. Still the sauce turned out great as far as our non-Italian taste buds are concerned. Our basil is close to shutting down for the winter so I wanted to try the chef's instructions to put whole branches in the cooking sauce and then remove them and add fresh slivered leaves before serving. Because of my husband's health wishes, I do not serve with parmesan but with feta cheese. It's heresy but I love the tang that feta adds to the finished dish.

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