THE ESSENTIALS / RED SAUCE
6 years ago by
Two is always better than one, no? So to continue our series of Essential Recipes we invited sisters Hannah and Marian Cheng of famed Mimi Cheng’s Dumplings to contribute a few simple, yet satisfying recipes for those crisp fall days. First up? A little red sauce (with a side of pasta). Enjoy!
Hannah and Marian Cheng’s Red Sauce
Ingredients
One can of good quality tomatoes
One cup of good quality extra virgin olive oil
Minced garlic cloves to taste
Crushed red chili flakes to taste
Fresh basil, chiffonaded to taste
Directions
1. Heat olive oil in a saute pan.
2. Add minced garlic and chili flakes. Then, saute the minced garlic and chili flakes in the olive oil until aromatic.
3. Add the tomatoes to the pan and continue to simmer for 15 minutes.
4. Next, take out your immersion blender. Unload the contents of the pan into the blender and blend the sauce until smooth.
5. Season with salt and pepper as desired and top it off with the chiffonaded basil leaves to taste.
Spaghetti al pomodoro!!!Qui a Bari quasi ogni giorno a pranzo!!!Quite every day!
Made this for Sunday lunch for my husband myself it turned out great! Silky smooth with the immersion blender. I will admit to adding a tablespoon or two of red wine for a little extra depth.