Gamberi e Fusilli Col Buco Marinara

Shrimp and fusilli col buco pasta (corkscrew pasta) with marinara sauce!
   
     Italian marinara sauce is one of the world's favorite tomato sauces.  Marinara sauce should always feature the finest Italian plum tomatoes.  This is the best sauce for showing how good tomatoes are.  There is a minimum of ingredients in this sauce because the tomatoes should be the star of the show!  This is not an over worked sauce, but it does require stirring every five minutes.  There is always a large proportion of olive oil in a marinara sauce.  Stirring frequently is the secret to making a perfect marinara.
  
     Marinara Sauce Recipe:
     This recipe makes 3 or 4 portions of marinara sauce!
     Measure a proportion of 20% olive oil to the total amount of the tomatoes and their own juices.  (For a 28 ounce can of Italian tomatoes, the amount of olive oil should about 5 1/2 ounces.)
     Crush a 28 ounce can of imported Italian peeled and seeded San Marzano plum tomatoes packed their own juices by hand in a mixing bowl.
     Heat 5 1/2 ounces of olive oil in a sauce pot over medium heat.
     Add 8 thin sliced garlic cloves.
     Let the garlic fry in the oil, till it cooks to a light golden brown color.
     Immediately add the hand crushed tomatoes to the garlic and oil.
     Add 10 to 12 whole fresh basil leaves.
     Add sea salt and black pepper.
     Constantly stir the sauce, as it comes to a gentle boil.  Don not overheat this sauce! 
     Reduce the temperature to low heat.
     Stir the oil into the sauce once every five minutes, as the sauce simmers.
     Simmer the marinara for almost 45 minutes, till the tomato juices have reduced and the sauce becomes a medium tomato sauce consistency.
     Add 2 tablespoons of minced Italian parsley.
     Keep the sauce warm over very low heat, if it is served immediately or reheat the sauce to order.
   
     Gamberi e Fusilli Col Buco Marinara Recipe:
     Cook 1 portion of fusilli col buco pasta in boiling water till it becomes al dente.  The shrimp marinara can be prepared while the pasta cooks.  Wait 2 minutes, before starting to cook the shrimp!
     Heat a saute pan over medium heat.
     Add about 1 tablespoon of olive oil.
     Add 10 to 12  peeled and deveined large shrimp.  (Be sure to remove the tails!)
     Saute till the shrimp are almost halfway cooked.
     Add 1 1/2 cups of the marinara sauce.
     When the sauce begins to gently boil, reduce the temperature to very low heat.
     Keep the sauce and shrimp warm, till the pasta finishes cooking.
     When the fusilli col buco pasta becomes al dente, drain the water off of the pasta.
     Add the pasta to the sauce.
     Toss the sauce and pasta together.
     Place the gamberi e fusilli col buco marinara on a plate.
     Pour the any extra marinara sauce that remains in the saute pan over the pasta.
     Sprinkle a little bit of grated parmesan cheese over the pasta.
     Serve with Italian bread or Italian garlic bread on the side.
     No garnish is necessary.
   
     The flavor of this marinara is impeccably Italian.  Do not add any extra ingredients or the sauce would not be a true marinara.  It is not the excess amount of ingredients that makes a marinara great.  It is the quality of the few ingredients that make a great marinara!
     By far, this marinara is my favorite tomato sauce and it gets nice compliments every time that I offer it in a restaurant.  Delicious!  Ciao Baby!  ...  Shawna