Today’s post is written for and inspired by our Marketing Director, Julie. She is one of the 8,000 athletes competing in the New York City Triathlon this Sunday. She says that Nutrition is half the battle for maintaining stamina during the race, especially what you eat the day before. We all think that she is more excited for her pasta dinner than the race itself! Julie came to me this week for a marinara sauce recipe that had to be light, quick and delicious. So Julie, this one is for you!
- 4 -8oz cans of San Marzano whole peeled plum tomatoes
- 4- cloves of garlic
- 12-14 large basil leaves
- 1 tsp salt
- 6 ounces of 100% olive oil (Colavita)
- One Box of your favorite pasta. Me, I like Fresh Linguini. But Julie’sfavorite is Setaro Fussili Corti which can be found at Buon Italia in the Chelsea Market.
- Strain tomatoes from cans and reserve the liquid tomato juice
- Hand crush tomatoes from the cans and put aside in a noreactive bowl
- Mince garlic (or thin slice)
- Wash and dry basil leaves -
- Rough chop or chiffonade 12 of the basil leaves
- Heat olive oil in a 4 quart sauce pot
- Brown the garlic
- Add hand crushed tomatoes, stir, then add the reserved tomato juice
- Add basil chopped basil
- Bring to a boil then simmer for 30 minutes
- While the sauce is boiling. cook your favorite pasta until just aldente
- Drain your pasta then mix, stir and serve with sauce. Garnish the bowl with the extra 2 Basil leaves
Sauce is always better the next day, so if you have extra, save and savoir it!
Goodluck to Julie all the Triathletes! And join us at City Crab for a celebratory finisher brunch!