CHEF JEFF — ONE BYTE AT A TIME: Simple Marinara

Here’s an easy pasta topping recipe from Pam Anderson (not the actress), author of several cookbooks, including “The Perfect Recipe: Getting It Right Every Time — Making Our Favorite Dishes the Absolute Best They Can Be.”

Simple Marinara

2 tablespoons olive oil

3 garlic cloves, minced

1 28-ounce can crushed tomatoes (preferably fire-roasted)

Heat oil and garlic in a Dutch oven over medium-high heat. When garlic starts to sizzle, add tomatoes and enough water to make a sauce that is neither thin nor too thick. Bring to a simmer, reduce heat to medium-low, and continue to simmer, partially covered, to blend flavors, about 10 minutes.

Yield: A generous 3 cups.

Approximate nutritional analysis per ¼ cup: 43 calories, 52 percent calories from fat, 3 grams fat (trace saturated), no cholesterol, 5 grams carbohydrates, 1 gram protein, 87 milligrams sodium, 1 gram fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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