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Please check out my blog where I go into some differences between pomodoro sauce and marinara suace- this is made with fresh ...
tomato, olive oil, garlic and a little chile pepper- Distributed by Tubemogul.
Tags:How to Make Marinara Sauce,kahuna,marinara,pomodoro,tomato
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Hello everyone welcome to kahunasfoodandwine.com. I’m Patrick, I don’t know where the galaxy most popular food and wine show that’s the bottom line. Vaynerchuk you could be the world’s most passionate internet wine program, we’re the galaxies. Anyway so we’re doing a little quick pamadore sauce it’s going to be real fast, just hot frying pan, some olive oil, garlic and we've got – so anyway, we’re doing a quick pamadore sauce.
So anyway, we’re going to do a quick pamadore sauce and we’ve got some, just mixed and match of some different tomatoes from the garden. We’ve got some tomatoes from the garden, some chilly peppers, so we’re just going to do a quick pamadore with the stuff from the garden.
So we have the olive oil, garlic, the tomatoes just throw in for a couple of seconds and then we’ll throw the pasta in and then mixed it around and you hit with some grated cheese. So it’s going to be real quick, also just on top with your cooking videos it will give you drop down of all different categories, let me know if there's any other categories you think, a shout in there. And also, let me know if I’ve been adding some Wiki if I had up I look over the thing.
And also, the Wiki information to the bottom so just let know if you like that, if you don’t like it, I certainly take it out. But that’s it, let’s get cooking it’s going to take a couple of minutes for it to cook. So starting this dish at 7:04, the longest part of the whole will be waiting for the water to boil.
All right, so we’ve got some olive oil, we have it in the pan, I used to run about time, five cloves of garlic. And so we’re making the sauce with the tomatoes. So we’re technically making more of a marinara than a pamadore, though I’m having a debate about that with the wife. So, actually Pete, if you’re watching this, you tied in, you would know, about whether it’s more of a pamadore or marinara, I’m saying it's probably marinara, but anyway, I just threw in, which is not traditional, but I just threw some of the chilly pepper and the cheyne pepper from the garden. I would have add hot red pepper flake in anyway at this point. Instead, I’ll just use the fresh peppers from the garden. I'm actually going to add in a little more olive oil.
So the garlic is simmering the way there, again we’re not going to get this brown, the water is just finally started boiling at the 7:27 mark, so I'm going to throw the tomatoes in which I diced up already, while I was waiting for the water to boil. And we have real homemade in right now, we’ve been cooking, because we’re having Angel Hair Pasta with this incredibly thin and will cook really fast.
So I’m getting that into the pot now and I’m going to throw in some of the basil now also. We’ve got to stir it around, we’ve got these up on it. Let me give this a little hint of the salt right now and it turns with a black pepper. All right, so this is just about done, we’re just waiting on the pasta, I'm just going to throw a little pile of butter in, just add a little creaminess to it.
I like butter. I'm just going to add everything, because I like it. And our Angel here are done. Give them a drain. You don’t have to be crazy draining them. And then dump that right in here. Just flip them around to get them coated. And cook them a little more al dente than we normally would, just because the heat from the pan is going to continue the cooking process on them. And we’ll also going to add in some grated cheese right now on top of our – and we’re going to grate on top.
And throw in some more of our basil and it’s 7:36 and this is all done. Come back, we’ll just going to top this with a little of our –what's nice about the fairway olive oil is that they have the date printed on when they were pressed and they had a little dye in. A little more of the fresh basil and then of course, top it with more parmesan reggiano and that’s it, that’s all our marinara/pamadore.