Scungilli Marinara

VIDEO LINK: https://youtu.be/tkQgDQm1gmU

🍅 First Prepare Marinara Sauce

This robust, yet simple, marinara provides the perfect, flavorful base for the Scungilli Marinara dish.

Yields: 4 Servings Prep Time: 5 minutes  Cook Time: 40 minutes

Ingredients for Marinara

Equipment

• Large, heavy-bottomed sauce pot or Dutch oven
• Food processor or immersion blender

Instructions

I. Prepare the Tomatoes

1. Process Tomatoes: Empty one can of whole plum tomatoes into a food processor or use an immersion blender to achieve a smooth purée.
2. Crush Tomatoes: Empty the second can of whole plum tomatoes into a bowl and gently crush them by hand or with a potato masher, retaining a chunky texture. Set both containers of tomatoes aside.
3. Aromatics Prep: Thinly slice the 5 garlic cloves. Gently tear the 12 basil leaves into halves or quarters.

II. Sauté the Aromatics 

4. Heat Oil: Place the 1/2 cup of olive oil in the large sauce pot or Dutch oven over medium-high heat.
5. Infuse Oil: Add the prepared garlic to the warmed oil. Sauté for approximately 2 to 3 minutes, or until the garlic is fragrant and transitions to a light, golden-blonde color. Do not allow the garlic to brown.
6. Add Seasoning: Immediately reduce the heat to medium-low. Incorporate the black pepper and the torn basil leaves. Cook for a brief 10 to 15 seconds, allowing the flavors to bloom in the oil.

III. Simmer the Sauce

7. Combine Ingredients: Carefully pour the hand-crushed tomatoes and the puréed tomatoes into the pot. Stir to combine thoroughly.
8. Season: Add the 2 teaspoons of salt (adjusting to taste later).
9. Simmer: Bring the sauce up to a gentle simmer, then reduce the heat to low. Allow the sauce to cook, uncovered, for a minimum of 30 minutes. Stir frequently to prevent the sauce from sticking or scorching on the bottom of the pot.
10. Rest: Once the sauce has thickened slightly and the flavors have fully married, remove the pot from the heat. The marinara sauce is now ready to be used as the base for the Scungilli.

I. Prepare the Scungilli and Aromatics

1. Prep Scungilli: Open the can of sliced scungilli. Drain the preserving liquid completely and rinse the scungilli slices thoroughly under cool water to remove any residue. Set aside.
2. Prep Aromatics: Thinly slice the 2 garlic cloves. Finely chop the 1 tablespoon of Italian parsley.

II. Bloom the Flavors

3. Sauté Garlic: Heat the 4 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the sliced garlic and sauté for 1 to 2 minutes, stirring constantly, until the garlic turns a light, golden color and becomes fragrant. Do not allow the garlic to brown, which will make it bitter.
4. Integrate Scungilli: Add the drained and rinsed scungilli slices to the pan. Stir well to coat. Immediately reduce the heat to the lowest setting and let the scungilli warm gently for 1 to 2 minutes. Avoid boiling or simmering the scungilli for too long, as this will toughen the seafood.
5. Reduce the heat to medium-low. Add the chopped parsley and the 1/2 teaspoon of crushed red pepper flakes. Sauté briefly for 20 to 30 seconds to bloom the spices in the hot oil.

III. Finish the Sauce

5. Add Marinara: Pour the 28 ounces of prepared marinara sauce into the sauté pan. Bring the sauce to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, just to heat the sauce thoroughly.

IV. Prepare Pasta and Serve

7. Cook Pasta: While the scungilli warms, bring a large pot of salted water to a rolling boil. Add the 1 pound of linguine or spaghetti and cook according to package directions until al dente (firm to the bite). Reserve about 1 cup of the pasta cooking water before draining.
8. Combine: Drain the pasta and transfer it directly into the sauté pan with the scungilli marinara. Toss well to coat the pasta in the sauce, using a splash of the reserved pasta water if needed to emulsify the sauce.
9. Garnish & Serve: Season with freshly ground black pepper to taste. Garnish generously with additional fresh parsley. Serve immediately.