Lidia's basic marinara sauce recipe

http://www.food.com/recipe/basic-marinara-476783

In 'Lidia's Italy in America' by Lidia Bastianich

Ingredients - YIELD 4 cups marinara

• 1 (35 ounce) can san marzano tomatoes, with juices (4 cups)
• 1⁄3 cup extra-virgin olive oil
• 1⁄2 cup sliced garlic (that's right, 1/2 cup)
• 1⁄4 teaspoon red pepper flakes (or more to taste)
• 1 cup hot water
• 1 teaspoon salt (or more to taste)
• 1 stalk fresh basil (about 20 leaves)

For Dressing the Pasta

• 1⁄3 cup shredded fresh basil, packed
• 3⁄4 cup freshly grated grana padano or 3⁄4 cup parmigiano-reggiano cheese

• Pour the tomatoes and their juice into a big mixing bowl.
• Using both hands, crush the tomatoes and break them up into small pieces (you don't have to mash them to bits, Ms. Bastianich likes tomatoes in 1-inch pieces).
• Pour the oil into a big skillet, scatter the garlic slices, and set over med-high heat.
• Cook for 1 1/2 minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the red pepper flakes for 1/2 minute.
• Shake and stir the pan until the garlic slices are light gold and starting to darken.
• Immediately pour in the crushed tomatoes, and stir in with the garlic.
• Rinse out the tomato can and bowl with 1 cup of hot water, and dump this into the skillet as well.
• Increase heat; sprinkle in salt and stir.
• Push the stalk of basil into the sauce until completely covered.
• When the sauce is boiling, cover the pan, decrease the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
• Uncover the pan, and cook another 5 minutes or so.
• The sauce should be only slightly reduced from the original volume, still loose and juicy.
• Before adding pasta, remove the poached basil stalk and discard.
• Keep the sauce on a low simmer until the pasta is ready.
• Prepare 1 pound pasta, drain.
• To dress the pasta with the marinara sauce, toss and cook them together, incorporating the shredded basil.
• Remove the skillet form the heat, and toss in the cheese just before serving.

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