Grandma's Marinara, Spaghetti and Meatball Recipe

What's not to love end of summer, fresh garden plum tomatoes and angel hair pasta or spaghetti any style. Fresh herbs from the garden, basil, parsley, oregano, fresh grown bulb garlic, the only thing missing now, Grandma, her memory of food lives on forever.....  This is a meatless sauce, if you want to serve meat.

Fry the meatballs or sausage, pour some sauce over them.. Do not add meat to the sauce that is the authentic way. 

My dad was able to almost duplicate her sauce but Grandma still holds the trophy of excellence.
 Here is as close as it gets to her perfection! Simplicity, nothing unusual, just what she had to work with.
Good Ole Fashion Italian Cooking at it's finest.



Fresh Plum Marinara Sauce:  ( a meatless sauce)

10 Roma (plum) tomatoes, peeled and finely chopped ( Tip; place whole tomatoes in boiling water for 15 minutes. Add to ice water the skins will fall off)
1/4 cup finely chopped fresh basil
3 fresh garlic cloves, chopped
1/4 cup chopped fresh parsley
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine

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Pasta of Choice we prefer Angel Hair or Spaghetti


I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings, tomatoes, simmer in pot for 15 minutes add wine parsley and basil. Cook for 15 more minutes. Serve over your favorite pasta. We use angel hair spaghetti or vermicelli cooked to package instructions.

+claudia lamascolo  Author


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