Marinara Sauce

1 pound (16 ounces) pasta - any shape is fine . . . linguine, spaghetti, rotini, rigatoni (I do like to use a good quality, such as imported Italian pasta; from the supermarket, I buy Barilla brand pasta)

2 tablespoons olive oil (I use full-flavored Greek, Italian, or Spanish first cold pressed olive oil from local markets and stores, or Trader Joe's extra virgin cold pressed Italian olive oil)

6 to 8 fresh ripe tomatoes

4 cloves garlic

1 tablespoon balsamic vinegar

Salt

A dash of cayenne

Optional: About 3 to 4 tablespoons pesto (you can buy or make this - for a quick homemade version, see our totally easy basil pesto recipe). Alternately, use fresh or dried herbs such as basil and oregano - start with a little and add more until you get the flavor intensity that you prefer.

For serving - also optional: About 3 to 4 ounces aged Italian cheese such as parmesan, romano, or asiago

Directions at boston-discovery-guide.com

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