Marinara Recipe

Sweat aromatics

Heat a medium saucepan over medium heat. Add 3 tbs olive oil. When the oil shimmers, add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add garlic and paste

Add the 6 sliced garlic cloves and 1/4 tsp crushed red pepper flakes and cook 1–2 minutes until fragrant but not browned. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, until it darkens slightly — this deepens the tomato flavor.

Add tomatoes and simmer

Pour in the 28 oz crushed tomatoes and 1/2 cup stock (or water). Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens.

Season and finish

Stir in 1/2 tsp sugar, 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Add the torn 10 basil leaves and simmer 2–3 more minutes. Taste and adjust salt/sugar as needed. Remove from heat and set aside.

In a small skillet over low heat, warm 1 tbs olive oil. Add the 2 minced garlic cloves and cook gently until fragrant and just turning golden, about 45–60 seconds (do not brown). Remove from heat and either stir into the finished marinara for a brighter garlic note or reserve to drizzle on the plated dish.

Blend pesto

In a food processor, combine 1/2 cup shelled pistachios, 1 cup packed basil leaves, 1 garlic clove, 1/4 cup grated Parmesan, 1 tbs lemon juice, 1/4 cup olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse until coarsely combined, then blend until a slightly chunky, spreadable pesto forms. Scrape down sides as needed. If too thick, add oil or a teaspoon of water.

Combine and melt mozzarella

Rewarm the marinara over low heat if it has cooled. Spoon marinara into a shallow serving dish or individual plates. Tear or place the 8 oz fresh mozzarella over the hot sauce in pieces so it softens and slightly melts from the heat. Let sit 1–2 minutes.

Dress with pesto and garlic

Dot the surface with 1–2 tbs of the pistachio pesto (more to taste). Drizzle the reserved garlic oil and/or stir in the gently cooked minced garlic into the marinara for a pronounced garlic flavor.

Garnish and serve

Finish with the remaining fresh basil leaves and a light drizzle (about 1 tsp) of olive oil. Serve immediately with crusty bread, grilled bread, or as a sauce for pasta or proteins.