“This was NEVER the plan!” We are all saying that right?!?!? In adjusting to our new coronavirus normal, many of us have moved our businesses and parts of our lives to a virtual/remote platform with Zoom meetings and Face Time chats. LA Food Works has jumped on that train too and those of you who know me well, know I am very camera shy. I've never really liked getting my picture taken and video chats…NO! So hosting LA Food Works events on camera has really pushed me out of my comfort zone. But these are challenging times and challenge myself I have. It’s been uncomfortable but it's also been fun. And the more I do it, the more comfortable I am in the virtual realm, after all, it’s very healthy to stretch and grow! So let’s all be healthy and grow!!!! I will do more virtual classes and you all can do some more cooking!
As with our IRL events, our virtual events combine interesting cooking with fun activities to build camaraderie and celebrate a good time. We play some culinary themed games, I demo some recipes (like the beautiful 5 Ingredient Marina Sauce featured below), and we chat about cooking and food. We email recipes ahead of time so you can follow along and cook with me if you want. I love answering questions and being in the kitchen with everyone, even though it’s over Zoom. I miss you all but doing these virtual events is the next best thing to having you all here with me. So get your colleagues together for some team bonding or a group of friends together for an extra fun happy hour and meet me in my kitchen!
Follow this link www.lafoodworks.com/virtualevents/ to learn more about our virtual events and check out our menus. And check out a wonderfully uncomplicated recipe for a classic marinara below.
Be well everyone!!!
I am always so delighted, inspired and in awe of a recipe like this. With a limited number of seemingly humble pantry ingredients, it yields such deep and powerful flavors. And it's so simple to make! The hardest part is chopping the garlic. It’s also a fun recipe to make with kids because you crush the tomatoes with your hands :). If you don’t have fresh basil around, dried oregano is magnificent. I’ve also put a sprig of rosemary in sometimes. All those herb options work well. Once made, cook up some pasta to al dente and pop it right into the pan with the sauce or let it cool and save it for another time. The flavors mature wonderfully over the next day or so. Either way, you will not be disappointed.
5 Ingredient Marinara Sauce
28 oz canned tomatoes, preferably San Marzano
1/4 cup olive oil
7 cloves garlic, minced
1/4 teaspoon dried oregano, or a sprig of fresh basil or rosemary
salt and red pepper flakes, to taste
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water, and that glug of red wine if you have it. Add salt, a pinch of red pepper flakes and oregano. Stir.
If using fresh basil or rosemary, place the sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15-20 minutes. Stirring occasionally, adding more salt, pepper flakes and oregano as needed to your taste.
When sauce has thickened to your liking, remove from heat and taste again adding more seasoning if desired. Discard herb sprig, if using.
Add pasta, freshly boiled to al dente to the pan if using immediately or let cool and reserve for later. The sauce is even better the next day!
Per Serving: 165 Calories; 14g Fat (71.1% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 295mg Sodium