Stanley Tucci : How to make Marinara Sauce
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- stanleytucci Marinara Sauce.
We always have a batch of marinara in the fridge as you can serve with any kind of pasta, gnocchi, use it on pizzas and add to many other dishes. It’s so quick and easy to make and is most importantly delicious. • 3 x small cans of good quality tomatoes (my preference are San Marzano)⠀
• 1/2 white onion sliced thinly (optional but I like it as it adds sweetness)⠀
• 2 garlic cloves peeled and sliced in half • a few fresh basil leaves⠀
• a pinch of dried oregano ⠀
• olive oil ⠀
• salt ⠀
⠀ - Warm the olive oil in a large frying pan over a medium heat. Add garlic and onions and cook until the onions are soft (but not browned like mine!)⠀
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- Add the tomatoes to the pan and gently crush with a fork. ⠀
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- Stir in the oregano, and basil and season with salt. ⠀
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- Simmer until the tomatoes have thickened and sweetened, about 25 minutes. ⠀
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This sauce can be prepared and then either refrigerated or frozen! ⠀
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#stanleytucci #athome #italiancooking #marinarasauce #food
Stanley Tucci : How to Make it
th-cam.com/play/PLv43YPKJ_6f0sd7IQINMRsw0c58zsEhMA.html
Better he stick to acting.
Where's the alici? Sailors always had access to fresh seafood. I had 4 grandparents that cooked each from a different region of Italy and yet they all made marinara the same way- with anchovies (alici) in it. Because it had seafood in it, they would never put it on anything but vermicelli or linguini. I have been to Italy many times. I've never seen marinara on any other type of maccheroni. They would never put it on anything stuffed with meat or cheese, like ravioli, canneloni, manicotti, shells,.etc. In Italy a plain all-purpose tomato sauce is a pomodoro sugo. If you are in Campania they say pomorolo.
I don't find this guy charming at all.
@@ams554 This was so *bland* ...even on fast fw: it was too slow. Annoying as heck more like it😴
I am surprised he cooks on electric stove.
just love Stanley's voice and humour - don't care what he's cooking!
Can we all agree that more Stanley Tucci is always a good thing?
Why? This video is ridiculous, he mumbles, is impossible to understand and he doesn't even know how to saute onions, pathetic.
YES... We can agree on that...
@@jaym8094
Move on...
If you can't be NICE when this man is taking his time to make a great video... and all you can do is be MEAN & RUDE...
Move on... you are not wanted here.
@@douglasabbott9488
EXCUSE ME!!! I love Stanley Tucci... Why are you so Hateful and Mean to me??? I watch EVERYTHING he does...
Do NOT tell me to "Piss Off".
Daytrippers
I would watch Stanley Tucci sort rocks! One of my most favorite beloved actors EVER!
I was going to say I'd watch him clean toilets, but sorting rocks would do too.... best actor EVER!!!! I watch any movie he's in....
I've also been trying to decide on what blue to pain my kitchen cupboards. Now it will be "Stanley Tucci blue" !!!! thank you @stanleytucci #stanleytucci love love love that color! ;-)
oops, I forgot to watch the recipe.... must watch again and try to keep my eyes off the actor and his beautiful blue cupboards!!
@@jacalynmiller absolutely agree!
Absolutely! One of my favorite actors as well! And he can cook!
There’s something calming about watching someone like him cook so passionately
Stanley , I hope you and your family are doing well. What a talented and down to earth guy you are. Your neighbors must love you.
Yes, cause he doesn't make too much noise with the chopping board.
Love everything Stanley does, he is a class act.
I love Stanley Tucci ❤️, his acting and also his cooking.
LOVE Stanley Tucci!!
your love for traditional cooking comes through.....you're a good teacher
Stanley is personality plus!!...amazing!... what a wonderful person...and a great cook!! ciao!!
I've cooked this so many times but i love watching Stanley cooking 😍
Stanley is a very good cook!!! I love his calm cooking and his great presentation... He is a very good actor, loved him in Maid in Manhattan, he was so funny... Keep on cooking, we will be here to watch...❤❤❤....
In the past I thought I hated marinara sauce...until I made my own! So good and easy to make
What’s your recipe ??
Homemade is the way!
Che bello che sia ancora legato alle sue origini italiane. Persona gradevole e grandissimo attore!
How have I not been watching you cook? You are a delight. Mad props to your wife!
Loved the Movie BIG NIGHT 👏 And now watching his series STANLEY TUCCI ITALY🇮🇹 Everyone is just Loving it. And hope he comes out with Series Number two. It is Wonderfully Educational and Entertaining. Love his new spin. Grazie Millie Stanley. 🇮🇹👏
i love the way he is so casual about cooking....
He is enjoyable to watch and the recipes he shows are easy to follow.
The egg scene in “Big Night” was a great example of that.
That is the "ACTOR" in him... such a natural.
Love Stanley Tucci
Thank you Stanley for cooking and you trip to Italy in your new show.
Maybe the most under-rated actor of his generation and a role model for all modern men. Hero.
Lol @ role model. Only people with low esteem & identity issues get their morals and guidance from a Hollywood celeb.
@Tazio Nuvolari The guy cheated on his first wife. Quite the role model!
He has such a great sense of humor🙂
Hello
I can see your comments on the channel. Thank you for your kind words,
Reply when you see this!
Tip: Separate the tomatoes from the sauce squeezing out the liquid from the tomatoes into the sauce. Cook the squeezed-out tomatoes in olive oil for about 10 minutes until most of the moisture evaporates and the tomatoes start to brown. Then add in the remaining sauce, already cooked onions and garlic, and other herbs. Heat and serve. The browned tomatoes add an earthy flavor to the marinara. A little extra work for added flavor. Also I don't use onions but that is a personal choice. And of course use only San Marzano tomatoes.
Does tomato paste achieve the same effect?
@@Monsterassassin3 I would assume yes, just gotta cook it in the oil
San Marzano are more expensive, and more acid. Not always a good thing. A pinch of baking soda neutralizes some of the acid. Target's canned whole tomatoes are good. Hunt's has its trademark great tomatoes. Pastene and Scalfini or Jersey Fresh give you great tomatoes, whole or crushed/ground, and you can use both. Or one plus paste.
His wife's giggle at the beginning is so sweet. Thank you for sharing you two!
not his wife
@@cdnsilverdaddyyes it is, he says so in the video
I like this video. Simple honest production, no over the top goofy faces, great food, nice dry wit from Mr. Tucci.
Your wife obviously gets a real kick out of you. Love it. I have been watching your new show in Italy. Wonderful!
I was watching it too when I was travelling in the UK but unfortunately cannot receive it now in Canada. 😐
Thank you for sharing such a basic (brilliant!) recipe.
The glass of white wine in the background explains the burnt onions. Love Stanley!
OH MY GOSH... I love this man... he is such a great teacher...
I want to go to Italy, but probably never will (I'll be 67 in November)... but I can through Stanley Tucci's Teachings...
I KNOW that in another lifetime, I lived in Italy... I don't know just where, but it had to have butter... not EVOO, I love Olive Oil, but would rather cook with real butter, have to have homemade bread too... the place I feel I lived or went to in Italy was more of the peasant's life, (cow) meat, wine (of course) cheese... cooked modestly, what was prevalent during whatever time of the year...
Where would this region be in Italy Mr. Tucci?
Less fish... more flat ground... hum, I may never know.
Thank you Mr. Tucci... for allowing me to live through you and your family vicariously.
"Chow Babe"
You should definitely go! It's not as hard as you might think, and you can bring back many memories... Many people speak English, just go there, rent a car and go to the various cities and just mess around and have fun!
@@AlexEckelberry
I have actually entertained the thought of Teaching English over there...(I used to be a teacher) There is a Teaching academy, that teaches you how to teach English as a class.
It doesn't pay much, but it would at least pay something while I was there... I guess this means I'll have to learn more Italian, (LOL) which would not hurt my feelings at all...
Thank you for your reply..
It warmed my heart.
@@judichristopher4604 Great. And don't ever discount your "memory". As someone who has similar experiences, you have a lot of company. We are eternal.
I hate to say this OMG I watched this video and made the Marinara sauce right away best Marinara Sauce and so easy I’m thrilled I have made so many and this is so easy This Is The Best I Have Ever Tasted thank yo Stanley Tucci I am forever grateful 😍
Love your light touch with the aromatics, especially when you mentioned the garlic cloves.
My dream kitchen....minimal.....nothing more italian that Mr Tucci....
wow, I'm Italian, and this is the first time I heard a non Italian person pronounce "GNOCCHI" the way it should. I'm impressed
Actually, he was born in the U.S., but his parents were Italian immigrants. His new book, ‘Taste’ is a wonderful read.
He speaks Italian fluently. His Stanley Tucci Searching for Italy series on CNN is amazing.
I love this guy . He is such a fine actor and such a cool guy .
watching stanley tucci cook - how cool is this!!! thanks mr. tucci!
This is one of my favorite actors. Now he’s just my favorite actor that’s a foodie? Man.
Dear Stanley,
Apart from your acting, which I much admire; I am also a big fan of your simple, no fuss Italian style cookery. I've been a classically trained chef for decades and my speciality has been Italian and Mediterranean cuisine. Over the years, I've had the great thrill of cooking in Italy in little restaurants and at the homes of friends who are also cooks.
There is only one small point I'd query with you and it's your regular use of extra virgin olive oil for pan sauteing, frying and in sauces or ragus that take a while to cook.
In Italy, I would have been threatened with taking a dip with the fishes if I used beautiful, cold first pressed, extra virgin olive oil for cooking as you seem to favour.
Italian chefs and nonnas alike use 'ordinary' second or third pressed olive oil when there is frying, sauteing or in dishes that come to the boil and simmer for a long time.
Expensive, extra virgin oil is reserved for salads, salad dressings or vinaigrettes, warm marination of olives for antipasto etc. Any cooking method that does not overheat EVOO.
Heating this first pressed oil actually changes its flavour and after taste. It can become bitter and lose its delicate aromas.
It is even claimed, by some, to be detrimental to one's health if cooked EVOO is used frequently over long periods.
In teaching and in my cookbook, I've always recommended, as I learned in my apprenticeship, to only use 'ordinary' olive oil for frying etc.
Then, using EVOO on delicate foods, like some fish, veal or vegetable dishes can seriously interfere with the intended tastes of the dish.
Perhaps you might run this issue past your TH-cam cooking fans and voice your reasoning for using EVOO in cases where Italians would never dream of doing so.
Thank you so much for your easy Italian dishes that, I'm sure, will introduce many people to cooking Italian food that, otherwise, they would never dream of attempting.
I love the self-depreciative humour in you videos and, I don't mind your 'noisy' chopping board a bit.
All the very best from this old, retired cook from Hobart Tasmania. Mille gratzzi e ciao bello! Bill H.
Are you trying to write a book? ….. and it is Mille Grazie
@@70sboy98 G'day 70s boy, Yes, actually. It will be my fourth. It's a book about TH-cam as a social/information platform and part of my research is seeing what the average attention spans are for the TH-cam audience and commentators.
Predictably, pretty darn low, so far. I'm amused at how my long comments actually irritate quite a few people; like I'm trying to hurt their eyes or 'minds'.
They are deliberately long to draw out as many responses as possible; all text for the manuscript.
I was warned this project would not be without it's collective 'weirdness'.
Sorry about the Italian gaffe.
Cheers, Bill H.
@@BillHalliwell Oh yes, noticed how Stanley replied to your ….. book, get a life.
@@70sboy98 Thank you for your 70s era attempt at an insult; although I don't think I'll get a "life" from the same, tawdry little shop where you purchased yours.
Please do fornicate away... and thank you for your contribution to my book.
Cheers, Bill H.
All right, don’t get your knickers in a twist, only kidding.
Love Stanley Tucci as an actor, wonderful compassionate human and as a plus, great cook!
when you're an incredible actor and personality and rich, you can be a crappy cook and what you make will still look amazing on youtube! Bravo Stanley.
ciao signore Tucci! cucinare bello, grazie! :-D
Stan is THE MAN!
One of America’s top 10 actors of my era. I’ll watch anything he does no matter the subject. Even this cooking show which I disagree with his recipe. No offense Mr. Tucci but I was in the food industry 30 years and know 100’s of executive chefs.
Amen!!! His lady is a lucky girl!
I am also ALL ITALIAN, and proud of it. All I cook is Italian, actually, what else is there? Your great and we love you
So well said! 💚🤍❤️
Thank you, Stanley! It's nice to see you embracing the Italian cuisine of your ancestors. And you do it with a lot of love and respect.
three small cans (typically 14.5 or 15 oz each) of tomatoes amounts to 43.5-45 oz, not 35--make sure your pan is large enough for that amount.
Loving the cooking videos Stanley! Great actor and a great cook as well.
Marinara is my favorite pasta sauce.
We love his travels , cooking and him as well 🥰
Love the Tucc!
I am loving your simple folksy posts. But you could improve your audio tremendously with a lavelier microphone to balance the camera audio and avoid the banging knives etc.
I'm gonna make this and say "Stanley Tucci taught how to make this"
YOU CAN TELL HE'S TALKING TO HIS WIFE...HE IS SOOOO IN LOVE WITH HER, IT'S SWEET
Yes... They're so cute...
Dear Stanley, you can enhance the umami of your marinara by sautéing 3 or 4 tinned sardine fillets with the onions (they will disintegrate). Love your program.
Wow, yuck, lol.
@@awendaawenda8011 You don't taste it once it melts away in oil, it is used to make Puttansca sauce, not marinara. But why not?
@@cherylzaccone9685 I was referring to the sardines. I just don’t like them. If you can’t taste them, then why add them. Each to their own food preferences, makes the world a more interesting place! Have a great day!
@@awendaawenda8011 If each to his own, why’d you say yuck?
Ew
Looks delicious. Stirs the urge to travel. When I do, easily 1/3 of the experience is the cuisine.
YES... I agree... I said if I ever got to go to Italy, I wanted to go where I could cook with the older (wise) women in their kitchens...
Stanley Tucci has always been one of my favorite actors. Love The Big Night. Fantastic cooking movie.
Some argue oregano in Sauce turns it from pasta sauce to pizza sauce. What's your take on that? Plus, what do you say about those who mix tinned tomato and tomato puree to make a sauce?
You definitely, come from a Calabrian background as both my parents were also from Calabria, and my mother always used this recipe, which I have used for over 50 years.
I loved watching that!
so much fun...seems like he is just a Guy, your neighbor who would quickly give you a can of tomatoes if you were in a lurch.
love the recipe. I always put a large pinch of crushed red pepper flake too, because I like that hint of spice. Also, sometimes put a Parmesan rind in it while it cooks.
me, too
Tried this once and keeping the recipe..... Thank you Mr. Tucci......
I am living for the color of his cabinetry
ciao, stanley tucci: i'm jealous of your kitchen!
this man is everything
Top tip….add a splash of red wine
That looks easy too easy
Bravo! There is another way that my landlady makes the passata. I’m sure you know of it. Un passatutto. She cooks the chopped fresh tomatoes with some olive oil, garlic and basilica for 5 minutes or so then into the passatutto. Delicious.
We used to have a salt pig like this in our house about seventy years ago; love it.
Is that what it was? I thought it was an igloo!
Loved seeing Stanley Tucci being himself at home and cooking this marinera sause, although I thought to have notice a little bit of Puck in his personality of his talented artistic expressions in this tutorial. I would like to see Stanley Tucci do a tutorial on a Primavera pasta recipe and perhaps he could name the primavera pasta recipe.
"A PRIMAVERA MIDSUMMER NIGHTS DREAM"
In refference to Stanley Tucci monologue in the epilogue of his acting role of Puck " A MIDSUMMER NIGHTS DREAM" as I have always liked the line when says. Give me your hands if we be friends and Robin shall restore amends. From his monologue of Puck.
Stanley Tucci Puck: If we shadows have offended, think but this and all is mended, that you have but slumbered here while these visions did apear and this weak and idle theme no more than a dream. Gentles do not reprehend, if you pardon, we will mend, else the Pucker Lyre call, and, so goodnight unto you all, give me your hands if we be friends and Robin shall restore amends.
Of couse kathryn Hunters line is slightly different when she plays Puck in the J. Taymors 2014 stage proffecional.
Kathryn Hunter Puck: As I am an honest Puck, if we have an unearned luck now to scape the serpens toungue we will make amends there long, else the Pucker Lyre call,so, goodnight and to you all. Give me your hands if we be friends.
Hello, instead of origano, thinly chopped parsley as well?
Stanley Tucci, you are one of my favorite actors ever. Such an amazing talent. Versatile, amazing. I am unable to choose my favorite character you have brought to the screen, and now you are talking about food. I would love to travel the world with you and eat fabulous food!
What a lovely man. ❤
I very much appreciate this. I'm totally ignorant when it comes to Italian cooking.
It fills me with happiness to watch him cut an onion like a normal human being and not a pretentious hipster.
I love how you describe when you are cooking...not crazy boil...lol. I talk the same way and my fam thinks i am crazy.
Love this guy such a great actor and can cook too A PLUS he is so cute ❤️
Love that you say sauce.
Came here for the fun of Tucci, off to find an over counter edge cutting board. Sadly, I live remote, and I can't annoy anyone but the chickens with chopping. And hey, don't forget to dust your hands over the skillet for that added umami!
So much better with puréed fresh tomatoes and white wine!
I watched the first episode of your show on CNN and it is AMAZING!!! Thank you so much for doing this show!
First off, BIG fan!!! Love the recipes and charm you bring!
Where did you guys get that wicked awesome batter/mixing bowl?? I've seen it in another of your vids and have been trying to find it ever sense!
Enchanting.
Gorgeous kitchen!
You're a man of many talents. First time we saw you was in "Undercover Blues" in which your comedic timing was superb. We have had to do "double takes" in every movie we have seen you in since. Glad to see you are still cookin' ;) Cheers!
Hello
I can see your comments on the channel. Thank you for your kind words,
Reply when you see this!
I love your show, finding Italy. I have learned so many awesome recipes, and cooking techniques. I cant wait to see the next season. I hope your doing well, and I would love to spend an afternoon cooking with you, making awesome foods. You go, man, go!
Did he add the garlic with the onions?
The reluctant cook.
Just discovered this..love it...
But garlic (and basil) are the point of marinara. I use about six plump clove, slivered. Sauté in good olive oil until just beginning to color. Add red pepper flakes to taste and a 28-oz. can of San Marzano tomatoes. Crush. Lotsa salt and a good pinch of sugar--or not. Big handful of basil leaves. Simmer until thickened, about 15 minutes. No oregano, please. Remove the basil. Yum!
So many times with regard to Italian recipes, I see Italians say that it differs from one region to the next. Can that be the case here?
yeah I'm totally with you on the red pepper flakes
His trip to Italy is fantastic.
have leaves of basil growing in pots on the porch rail like Joan always has...
feels like home to me....
Just...waiting...
to make the marinara💕
So if you don’t want the garlic taste , why are you adding it ?
Just bang away! You’re terrific!
This dish / recipe is only "Marinara" in NY and other parts of the U.S.
All over Italy and in every Italian restaurant in Europe a Marinara is a seafood based pasta dish with various seafood and crustacea such as shrimp, mussels, clams and squid: what you have seen prepared is called a pomodoro sauce in Italy and Europe.
I love you and all of your Italian Food shows!
It’s not that loud, however on you tube you can put on captions and read them at the same time. Trying this out with my air fryer chicken and onion rings. Your wife has a great sense of humor! Did you think some red wine would enhance it? Yum. Of course I added 1/2 the salt , a touch of sugar and some red wine. Recipes are only guidelines and were free to enhance it the way we like.
You love to hear your wife laugh at you! You smile every time!
I would use more garlic cos I love it so!!!!!😊
The simplicity is key. Something you can do at midnight when getting the munchies after a couple glasses of wine. Boil some pasta al dente, sprinkle a little parmesan, and presto! Happiness is here. God dammit Stanley you did it to me!
I like parmigiana much better than parmesan. Stanley does too. Betcha!
Yummy! Thx!