Everyday Italian Read Online Free PDF Page B

crostini to a baking sheet before proceeding.)
    Preheat the broiler. Arrange the bell pepper strips atop the crostini and sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Transfer the crostini to a platter and serve immediately.

 
    EVERYDAY TOMATO SAUCES
    Marinara SauceTomato Sauce with OlivesChecca SauceSpicy Tomato SauceSalsa all’AmatricianaSimple BologneseVodka SauceTurkey Meatballs in Tomato SauceTuna and Tomato Sauce
    EVERYDAY PESTOS
    Basil PestoSun-Dried Tomato PestoSpinach and Pine Nut PestoMushroom PestoMushroom Pesto CrostiniArugula Pesto
    EVERYDAY CLASSIC SAUCES
    Béchamel SauceMushroom RagùBrown Butter Sauce
     
Everyday
TOMATO SAUCES
    Even though tomatoes weren’t introduced to Italy until relatively recently—they’re actually a native of Peru, and were taken to Europe by Spanish conquistadores in the sixteenth century—tomato-based sauces have become the hallmark of what Americans think of as Italian food: This is “red sauce.” But red sauce goes well beyond the greasy, garlic-laden stuff from the pizza parlor. The classic marinara sauce is simple and fresh, redolent with the flavors of sweet onions, carrots, and celery as well as the aromas of garlic and olive oil—but in moderation, not in the overpowering fashion of a bygone era. Remember that your tomato sauce will taste only as good as the tomatoes you put in: Although fresh tomatoes are ideal, their season is limited, and it’s no small task to boil, peel, and seed them; that’s not really
everyday
cooking. So I normally use the best canned ones I can find, preferably the San Marzano variety. I always have a few cans of both crushed and whole tomatoes on hand, depending on my needs. You should too.
    Kick up your marinara sauce by trying my recipe for Tomato Sauce with Olives.
     
MARINARA SAUCE
    This is the basic tomato sauce that I use the most. It takes a bit of time to make, but it’s worthwhile because the sauce is so versatile—and during the hour of simmering I can be doing other things out of the kitchen. So I double this recipe, freeze it, and use it all week. Store extra sauce by allowing it to cool completely, then pour two-cup portions into freezer bags and freeze for up to three months. The classic marinara sauce is great with any pasta shape. But when you’re keeping it simple, why not keep it truly simple? Go with the classic spaghetti.
    MAKES ABOUT 2 QUARTS (8 CUPS);
    1 QUART WILL SERVE 4 OVER PASTA AS A FIRST COURSE
½
cup extra-virgin olive oil
2
small onions, finely chopped
2
garlic cloves, finely chopped
2
celery stalks, finely chopped
2
carrots, peeled and finely chopped
½
teaspoon sea salt, plus more to taste
½
teaspoon freshly ground black pepper, plus more to taste
2
(32-ounce) cans crushed tomatoes
2
dried bay leaves
    In a Large Pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
     
TOMATO SAUCE WITH OLIVES
    A great way to add just a little something extra to my basic marinara sauce.
    MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE
¼
cup olive oil
1¼
cups mixed olives, pitted and halved
1½
teaspoons dried crushed red pepper flakes, plus more to taste
4
cups Marinara Sauce
½
cup thinly sliced fresh basil
    In a Large Sauté Pan, heat the oil over a medium-high flame. When almost smoking, add the olives and 1½ teaspoons of red pepper flakes, and sauté for 3 minutes. Reduce the heat to low, carefully pour in the marinara sauce, and simmer until the flavors blend,