"Goomba38" > wrote in message
. ..
> James Silverton wrote:
>
>> "The following is in some sense the ur-pasta, spaghetti in
>> its most primitive and delicious form: al sugo crudo, which
>> translates from the Italian, quite literally, as spaghetti
>> "with a raw sauce." Tomato sauce, of course. Raw tomatoes are
>> thus peeled, deseeded and chopped, then left to steep with a
>> little sugar, some salt, pepper, a bruised garlic clove and
>> good olive oil. If your tomatoes are fresh and fat and ripe —
>> and they will be, increasingly, as the weeks pass into
>> summer — you'll find that there is perhaps no finer way to
>> dress pasta. "
>
> Now if you took those diced tomatoes and quickly pan cooked
> them in the olive oil with some herbs, garlic, perhaps
> anchovies or any number of ingredients for just a couple of
> minutes you'd have a quick fresh "sauce" for macaroni too. I
> add the cooked and drained macaroni to the pan to bring it all
> together quickly. Have you tried this?

Apart from the anchovies, you are getting close to marinara.
Here's my recipe:-

4 Ig Cloves garlic, crushed

2 lb tomatoes (or same amount canned) but use Plum Tomatoes if
at all possible for taste and texture.

Leaves of 20 large sprigs Parsley
Salt and freshly ground black pepper



Possible additions,( IMHO, they are necessary):

1 tsp thyme,

Few leaves of basil,

1 tsp or much more oregano,

½ cup chopped onion,

1 tab vinegar



Marinara Sauce Directions:



1) Finely chop the garlic and coarsely chop the parsley.

2) Heat oil over medium heat and sauté chopped ingredients
for about two minutes, without permitting them to color too
much. .

3) Cut fresh tomatoes into 1-inch pieces. Add either fresh
or canned tomatoes to the pan and cook for 25 minutes or less,
stirring occasionally.

4) "Pass contents of pan through a food mill, using disc
with the smallest holes". (Option: omit the food mill step if
you prefer tomato "chunks.") Who's got a food mill anyway; use
a processor. Season with salt and pepper to taste.

5) Reduce sauce over medium heat for 10 minutes.


--
James Silverton
Potomac, Maryland