e

EscamillaSubia's Profile

Title Last Reply

Pan Sauce with Marinara

Yeah, in hindsight, I'm doing something more akin to pasta al pomodoro, using the marinara in place of the pureed tomatoes.

May 25, 2013
EscamillaSubia in Home Cooking

Pan Sauce with Marinara

What I do is make the marinara separately, as just a marinara. When I make a pasta that's gonna go with it, I use it like a concentrate, I guess. Like I said, I boil whatever pasta just under al dente, because I'm gonna let it finish cooking in the pan that already has some marinara sauce in it. Before adding the pasta, I'll put some of the pasta water in the pan so as to mix with the marinara, the wisdom being that when I add the pasta, as it finishes cooking, the pasta will absorb the pasta water that has been imbued with the marinara "concentrate." From what I understand, that's how regular pan sauces are constructed anyway. You add the garlic, saute a bit, onion, crushed tomato, whatever, let it saute a bit, then add the pasta water, mix and bring to a simmer, and then add the pasta so as to finish it in the pan. Am i making sense?

May 24, 2013
EscamillaSubia in Home Cooking

Pan Sauce with Marinara

Hi. I'm kind of a foodie/amateur cook or chef, whatever you want to call it. I love making pan sauces, and what I usually do is make a batch of marinara, and then cook up the pasta just before al dente, then put some marinara in the pan, mix it with pasta water, and then throw the pasta in there, and turn it and let it do it's thing until the sauce has tightened back up. Basic. My question is, am I doing that right? I know the pasta water is going to dilute the marinara a bit, but in letting it reduce back down to where it's thicker again, shouldn't it concentrate the flavors again? I salt the pasta water, but just use 2TBS instead of the 3 per 5qts of water to kind of cut down on the salt content of stuff. Is that what may be keeping it from being flavorful? My marinara is pretty flavorful on it's own. Also, I don't add any butter or anything when doing the pan sauce thing, also to cut down on excess fat and whatnot, but also because we're not big butter users. I will, though, when cooking for others or for special occasions (kind of pull out all the stops and go all the way with things). Is there anything I'm missing? Any suggestions?

May 24, 2013
EscamillaSubia in Home Cooking